Lamb And Eggplant (Aubergine) Stack

• 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.

olive oil, onion, cinnamon, ground cumin, ground allspice, mint, parsley, pine nuts, currants, lemon juice, eggplants, feta cheese, lemon wedge, extra parsley

Taken from www.food.com/recipe/lamb-and-eggplant-aubergine-stack-181362 (may not work)