Griddled Aubergine with Lamb, Mint & Feta from Mighty Spice Express Cookbook by John Gregory-Smith
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 additi...
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Ingredients
- 1 small handful of mint leaves
- sea salt
- 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
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