400gms Lamb mince
1 cup green olives, pitted, halved
1 onion, diced
300 gms haloumi cheese, grated
3 garlic cloves, chopped
1 punnet cherry tomatoes, halved
4 eggplants, cut into 1 cms slices
1 cup eggplant, diced
¼ cup olive oil
1 bunch parsley, finely chopped
In a pan over a medium to high heat, add olive oil. Cook eggplant slices in batches, for 1 minute either side, adding more oil if needed. Transfer to a plate and set aside.
Add a little more to the pan, add onion and garlic and sauté for 1 minute or until onion begins to soften. Add diced eggplant, minced meat, olives and tomato. Cook for a further few minutes until meat is nicely browned. Stir through parsley and squeeze over lemon juice.
To construct the lasagna, arrange a layer of the cooked eggplant slices on the bottom of a baking dish. Pour over mince mixture. Sprinkle over 2/3 of the haloumi cheese. Add another layer of the eggplant slices. Top with the remaining cheese.
Transfer to a preheated 180C oven for 40 minutes or until cheese is golden brown.