8 oz (225g)
3 oz (75g)
feta cheese, crumbled
Preheat the slow cooker as per instruction from the
Heat half of oil in a frying pan, add the eggplant slices in
batches then fry until browned on all sides. Add more oil if
Drain and transfer to a plate.
Place the minced lamb and onion to the frying pan and and
dry-fry until browned on all sides.
Stir and break the lamb up.
Add garlic and flour then mix in the stock, spices, tomatoes,
tomato puree and a little amount of pepper and salt.
Bring to boil, stirring.
Place the mixture into the slow cooker pot using a spoon.
Arrange the slices of eggplant on top, overlapping.
Cover with the lid and cook on low heat for 8 to 10 hours.
For the custard topping.
Mix the eggs, yogurt, nutmeg, feta and put over the top of eggplant
using a spoon. Replace the lid and cook on low heat for ¾ to 1½
Lift the lamb out the pot and brown under a hot grill.
Best if served with salad.
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