Lamb and Eggplant (Aubergine) Stack

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

This was amazing. I couldn't find ground lamb, so I minced some lamb chops and added ground chicken. I also did not use the mint, parsley, or feta due to allergies. The smell and flavor are incredible. We also used a quick way to pull the bitter juices out of large eggplant. We cut them up into the large strips and let them soak in salt water for 15-30 minutes. Then, we rinsed off the eggplant and made the recipes.