8 oz (225g)
3 oz (75g)
feta cheese, crumbled
Preheat the slow cooker as per instruction from the manufacturer. 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 necessary. 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 hours. Lift the lamb out the pot and brown under a hot grill. Best if served with salad.
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