Lamb and Eggplant (Aubergine) Stack

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

• Ready In: 30 mins
• Serves: 4

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.