Eggplant with Spiced Lamb, Currants & Fetta

Cook Eggplant:

Preheat oven to 200°C. Cut eggplant in half lengthwise. Score the eggplant flesh with a small knife, cutting diagonal lines going about 2 cm apart, keeping the skin intact. Brush eggplant with 1 - 2 TBS of olive oil. Season well with salt and pepper and arrange cut-side up, in a lined baking dish. Roast for 15 minutes or until softened. Remove from the oven and set aside to cool slightly (leaving the oven on).

Prepare Remaining Ingredients:

Meanwhile, wash the fresh produce. Peel and small dice ¾ of the red onion (you will have leftover). Peel and mince garlic. Pick coriander leaves (discarding stems) and roughly chop. Slice cucumber lengthwise into quarters. Roughly tear lettuce leaves.

Cook Mince:

Heat olive oil (enough to cover base of pan) in a pot over medium high heat. Add mince, onion, currants, garlic and cumin & cinnamon. Cook, using a wooden spoon to break up mince, for 8 minutes or until browned. Stir in tomato paste and reduce heat to simmer for 5 minutes.

Stuff & Cook Eggplant:

Carefully scoop out the flesh from eggplant halves, you want to try keep the skins relatively in tact. Chop eggplant flesh and combine with mince mix and coriander (reserving some for garnish). Spoon mince filling into eggplant skins and crumble over fetta. Return to the oven and bake for 10 minutes or until eggplant is golden.

You Plate It:

Serve stuffed eggplants with cucumber and lettuce leaves on the side. Garnish with any remaining coriander. Enjoy!