Griddled Aubergine with Lamb, Mint & Feta

Name: Griddled Aubergine with Lamb, Mint & Feta
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: 1 small handful of mint leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; green salad; ½ tsp ground cinnamon; 2 garlic cloves; 300 g/10½ oz/scant 1¼ cups tomato passata; 60 g/2¼ oz feta cheese; 3 tbsp olive oil; 2 bay leaves; 300 g/10½ oz minced lamb; 1¼ tsp ground allspice; 1 large aubergine

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

This is my express version of a classic Eastern Mediterranean stuffed-aubergine dish. I griddle the aubergine, which is the fastest way to cook it, and top it with stir-fried lamb. The final addition of mint and feta completes the dish with the fresh and salty flavours it needs.

Ingredients

1 large aubergine
3 tbsp olive oil
2 bay leaves

Main course
Street Food
Gluten-free
Spicy

Method

HEAT A GRIDDLE over a high heat until smoking. Meanwhile, cut the aubergine lengthways into 1cm/½in slices and put them in a mixing bowl. Add 2 tablespoons of the oil and a good pinch of salt and pepper. Mix everything together really well so that both sides of the aubergine slices are coated in the oil. Griddle for 2½–3 minutes on each side until charred and tender. Divide between two serving