Lamb and Eggplant (Aubergine) Stack |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our Aussie tablespoons contain 4 teaspoons. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
500 g ground lamb (mince) |
1 teaspoon cinnamon |
2 teaspoons ground cumin |
1/2 teaspoon ground allspice |
1/4 cup chopped mint |
2 tablespoons chopped parsley |
100 g pine nuts, toasted |
1/4 cup currants |
2 tablespoons lemon juice |
2 large eggplants, ends trimmed |
100 g feta cheese |
lemon wedge, to serve |
extra parsley or mint, to serve |
Directions:
1. Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
2. Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon. This will take about 10 minutes.
3. Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
4. Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
5. Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
6. Place a slice of eggplant on each plate and top with some of the lamb mixture, then a second eggplant slice. Repeat teo make a second layer.
7. Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.
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