Grilled Eggplant with Lamb and Haloumi


400g Lamb, mince

2 eggplants, halved, cut lengthways and scored

4 cloves garlic

1 whole onion, finely sliced

¼ cup olive oil

zest lemon

½ cup haloumi, grated

½ cup cheddar cheese, grated

½ cup parsley, chopped

½ cup coriander, chopped

½ cup dill, chopped

½ cup mint, chopped

salt and pepper


Coat the cut and scored eggplant with olive oil and salt and pepper.

Place them face side down onto a baking tray and into the oven 180-200C for 15 mins until cooked through.

In a heated pan, add olive oil, onion, garlic, salt and pepper, and stir. Add the mince once the onions and garlic have become translucent and stir together until browned.

Mix the mince, cheese and herbs together in a mixing bowl.

Remove some of the eggplant flesh and spoon the mixture into each eggplant. Put the eggplants back into the oven, with the grill on high 200C until golden brown.