Name: Greek lamb and eggplant stacks
Cook time: 40 min
Total time: 40 min
Ingredients: 1 onion; 2 clove garlic; 500 gram lamb mince; 2 tablespoon fresh marjoram leaves; 1 cup chopped fresh parsley; 3 tablespoon tomato paste; 1 teaspoon salt; freshly ground black pepper; 1 large eggplant; 3 red peppers; oil; 250 gram haloumi cheese

Ingredients

1 onion

2 clove garlic

500 gram lamb mince

2 tablespoon fresh marjoram leaves

1 cup chopped fresh parsley

3 tablespoon tomato paste

1 teaspoon salt

freshly ground black pepper

1 large eggplant

3 red peppers

oil

250 gram haloumi cheese

Method

1.Peel onion and chop roughly. Crush garlic, peel and chop finely. Place onion, garlic and mince in a frying pan and cook for 5 to 8 minutes or until brown, turning often. Add marjoram, parsley, tomato paste, salt and pepper to pan. Stir to combine.

2.Wash eggplant and cut into 2cm-thick slices. Cut peppers into quarters and discard seeds. Brush eggplant and peppers with oil and grill until just soft.

3.Place slices of haloumi cheese over the base of six, one-cup-capacity ramekins. Place an eggplant slice and a pepper piece over each. Place mince mixture on top to three-quarters fill each ramekin. Top with a slice of pepper and eggplant.

4.Cover each ramekin with foil. Bake at 180C for 30 minutes. Stand for 10 minutes. Invert on to a serving plate and serve with fresh tomato sauce. Grill to brown the cheese if wished.

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Ingredients

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