This Eggplant and lamb stack is so much better than lasagne! Even Ken agrees.
- 1 large eggplant (or 2 small ones)
- 500g lean lamb mince
- 420g can diced tomatoes (organic if possible)
- 1/2 brown onion, finely diced
- 1 clove garlic, crushed
- 1 tsp thyme
- 1 tbs chopped basil
- 1 tsp curry powder
- 1 tsp ground cumin
- 2 tbs olive oil
- Sea salt and cracked pepper
- Optional - baby spinach
Preheat the oven to 220 degrees celcius.
Slice the eggplant through lengthways into 1cm sections. Place the sections on a baking tray, drizzle with olive oil and lightly sprinkle with salt.
Cook the eggplant for 35 minutes until golden and cooked through.
While the eggplant is baking sautee the onion in a wok or pan on low-medium heat. Once the onion turns transparent add the mince and garlic. Cook, stirring regularly until the mince is browned. Add the tomatoes, thyme, basil, curry powder, cumin and a pinch of salt and pepper. Continue to cook for 10 - 15 minutes or until it reduces.
Place the first slice of eggplant on the plate you’ll serve the meal on. Layer this with the spinach if you’re using it, mince, repeat, and top with a smaller slice of the eggplant so each stack should have three slices of eggplant. Enjoy!