Lamb And Eggplant (Aubergine) Stack Recipe

Name: Lamb And Eggplant (Aubergine) Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 500 g ground lamb (mince), 1 teaspoon cinnamon, and more.

Yes, Lamb And Eggplant (Aubergine) Stack falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Eggplant (Aubergine) Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions