Lamb and eggplant stacks
|1||Onion, finely chopped|
|2 cloves||Garlic, chopped|
|500 g||Lamb mince|
|2 tbsp||Marjoram, fresh|
|½ cup||Fresh parsley, chopped|
|3 tbsp||Tomato paste|
|1||Salt & freshly ground pepper, to season|
|1 tbsp||Olive oil|
|150 g||Haloumi cheese, sliced|
- Heat a frying pan and cook onion, garlic and mince for 5 to 8 minutes or until brown, stirring often. Add marjoram, parsley, tomato paste, salt and pepper to the pan and cook for a further 5 minutes.
- Cut eggplant into eight round slices. Cut capsicums into quarters and discard the seeds. Brush eggplant and peppers with oil and grill until just soft.
- Arrange four slices of eggplant in a roasting dish. Cover each slice with mince and capsicum, then with another eggplant slice. Top each stack with halloumi and grill until cheese is starting to melt.
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