Greek lamb and eggplant stacks
25/3/2006
Serves 6
Ingredients
| 1 | Onion |
| 2 | Garlic cloves |
| 500 g | Lamb mince |
| 2 tbsp | Marjoram leaves |
| 1 cup | Fresh parsley |
| 3 tbsp | Tomato paste |
| 1 tsp | Salt & freshly ground pepper |
| 1 | Eggplant |
| 3 | Red peppers |
| 1 dash | Oil |
| 250 g | Haloumi cheese |
Directions
- 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, chopped parsley, tomato paste, salt and pepper to pan. Stir to combine.
- 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.
- Place slices of Halloumi 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.
- Cover each ramekin with foil. Bake at 180 degrees C 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.
Wine Match
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