Lamb and Eggplant (Aubergine) Stack

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement