Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (crushed)
  • 1 pound ground lamb
  • 1 tablespoon cumin (ground)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cinnamon (ground)
  • 1/2 cup tomato passata
  • 2 ounces baby spinach
  • 1/2 cup feta cheese (crumbled)

Instruction

  • Preheat your oven to 180C/355F.
  • Slice the eggplants in half lengthways and cut a 1cm wide border around the edge of each eggplant. Scoop out the centers, dice and set aside.
  • Place the eggplant shells on a cookie sheet and set aside.
  • Put a large non-stick frying pan over high heat.
  • Add the oil, onion, and garlic and saute until the onion starts to turn translucent, then add the lamb.
  • Saute the lamb, breaking it up, until browned. Add the salt, pepper, and spices, along with the diced eggplant.
  • Cook for 5 minutes before adding the passata. Simmer for 10 minutes then remove from the heat.
  • Stir through the spinach and allow to wilt.
  • Spoon the lamb mixture between the eggplant shells the place in the oven to bake for 15 minutes.
  • Top with the feta cheese then bake for another 8-12 minutes.
  • Serve straight away.