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    You are in: Home / Recipes / Lamb and Eggplant (Aubergine) Stack Recipe
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    Lamb and Eggplant (Aubergine) Stack

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    JustJanS's Note:

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

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    Units: US | Metric


    1. 1
      Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
    2. 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. 3
      Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
    4. 4
      Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
    5. 5
      Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
    6. 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. 7
      Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.

    Ratings & Reviews:

    • on October 31, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb and Eggplant (Aubergine) Stack

    Serving Size: 1 (509 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 760.3
    Calories from Fat 533
    Total Fat 59.3 g
    Saturated Fat 18.7 g
    Cholesterol 113.5 mg
    Sodium 365.3 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 12.1 g
    Sugars 15.8 g
    Protein 31.5 g

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