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1
Combine olive oil, onions and garlic in a nonstick skillet.
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2
Cook over medium heat until onions are tender, about 3 minutes.
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3
Add the ground lamb.
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4
Stir for 1 minute.
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5
Add the cinnamon, cardamom, paprika and cumin.
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6
Cook for 2 minutes, stirring constantly.
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7
Transfer lamb to a bowl.
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8
Season with 1/2 teaspoon salt and pepper.
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9
Set aside.
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10
Cut the eggplants into 1/4-inch-thick slices crosswise.
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11
Place in a colander.
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12
Sprinkle with 1 tablespoon of the salt.
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13
Set aside to drain for 30 minutes.
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14
Rinse and pat dry.
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15
Slowly grill over hot coals until very soft, about 5 minutes per side.
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16
Set aside.
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17
Grill the tomatoes until charred.
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18
Set aside to cool.
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19
Peel, core and seed.
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20
Combine the tomatoes, grated lemon rind, sugar, remaining salt, pepper and vinegar in a nonstick skillet.
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21
Simmer until sauce thickens, about 30 minutes.
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22
Set aside.
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23
Brush a round, 1-quart, 8-inch- diameter baking dish with the olive oil.
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24
Put the narrow end of one eggplant strip in the center of the dish.
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25
Fold it into the shape of the dish and let it hang over the side.
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26
Repeat with the other strips, overlapping by 1/4 inch, until the dish is completely lined.
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27
Spread a thin layer of the tomato sauce over the eggplant.
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28
Spread a layer of lamb over the sauce.
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29
Top with 1/2 cup of the feta cheese.
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30
Lay 4 eggplant strips over the cheese.
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31
Repeat with the sauce, more lamb and feta.
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32
Lay 3 strips of eggplant over the feta.
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33
Fold the overlapping eggplant over the top.
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34
Cover with foil and bake until tender, about 1 hour.
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35
Serve with fresh tomato chutney.
