Lamb & Eggplant Stack
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup currants
- 2 large eggplants, ends trimmed
- 1/4 cup mint, chopped
- 1 onion, chopped
- 2tablespoons parsley, chopped
- 2tablespoons extra virgin olive oil
- 1/2teaspoons allspice
- 2teaspoons ground cinnamon
- 1teaspoons ground cumin
- 1 lemon, cut into wedges (to serve)
- 500grams lamb mince
- 80grams fetta (or goats cheese)
- 2tablespoons lemon juice
- 100grams pine nuts, toasted
Nutrition per serving
2800kJ / 668Cal
2800 Kilojoules or 668 Calories
32% of daily energy intake*
Protein
31.5grams
Fat
51.5grams
Carbs
20.4grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 1 tbs oil in a frying pan and cook onion until soft. Remove from pan. Heat remaining oil and cook mince and spices for about 10 minutes until mince is well browned. Remove from heat and stir in herbs, pine nuts, currants, lemon juice and cooked onion. Keep warm.
Step 2 of 3
Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices, you will need 12 slices. Brush with oil and season with salt and pepper. Chargrill on both sides.
Step 3 of 3
Place a slice of eggplant onto each plate, top with some of the lamb mixture and then a second slice of eggplant. Repeat to make a second layer. Crumble cheese over the stack. Serve with lemon wedges. Sprinkle with parsley or mint.
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