LAMB AND EGGPLANT (AUBERGINE) STACK

Lamb and Eggplant (Aubergine) Stack image

A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our Aussie tablespoons contain 4 teaspoons.

Provided by JustJanS

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
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.
Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
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.
Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.

Nutrition Facts : Calories 760.4, Fat 59.3, SaturatedFat 18.8, Cholesterol 113.5, Sodium 365.4, Carbohydrate 31.7, Fiber 12.2, Sugar 15.8, Protein 31.6