Eggplant, Feta & Crispy Lamb Crumbs

Serves 4 – prep 25 mins, cooks in 1 hour

We all know eggplant left to it’s own devices is kinda meh. This dish however brings an entire army of monster flavours and textures. You’ll never see these humble little fruits in the same light again (yes, it’s a fruit).

- 2 large eggplants, cut lengthwise, score diagonally on the flesh side
- 1lb ground lamb
- 1 medium white onion, finely chopped
- 1 garlic clove, minced
- 4 Tbsp. light soy sauce
- 150g feta
- 1 tsp cumin
- 1 tsp chili flakes (to taste)
- Zest and juice of ½ a lemon
- 10 sprigs of coriander
- Fresh chili peppers (to taste)

Preheat oven to 425F. Place eggplant on parchment paper lined oven-roasting tray (slicing a slither off the skin side will help them lay flat). Drizzle soy into the scores of the eggplant, then drizzle over a healthy splash of olive oil. Don’t add salt. Roast for 40 mins.

Meanwhile, in fry pan on med/high heat add a splash of olive oil, add onion and garlic, sauté for 2 to 3 mins. Then add lamb and a good pinch of salt. Fry until lamb is crispy (but not burnt). With the back of a wooden spoon crush ground lamb into a chunky crumb like texture. Reduce heat if required.  

Meanwhile, in a mixing bowl combine crumbled feta, cumin, chili flakes (if desired), lemon zest and juice. Don’t add salt. Set aside.

After 40 mins remove eggplant from oven and top with feta mixture. Switch oven to broil and slide back in for 10 to 15 mins (until feta has browned slightly). Remove from broiler, spoon over warm lamb crumbs, garnish with coriander and finely sliced chili peppers to taste. A drizzle of olive oil is always welcome.