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  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cut each eggplant in half and score the flesh in a diamond pattern using a sharp knife. Then place the eggplants, skin side down, in a large oven tray, drizzle with a little oil and cook in the oven for about 30-40 mins until the flesh is very tender. 
  • At the same time, heat a little oil in a heavy-bottomed pot and gently sauté the garlic and onion until tender, stirring now and again. 
  • Add the cinnamon, allspice and chilli paste. Stir well and briefly cook to toast the spices. 
  • Then add the mince with seasonings and cook until it changes colour, continually stirring and mashing with a wooden spoon as you do so. 
  • Add the raisins, pine nuts, tomatoes and ½ cup stock. Stir well and gently cook for about 30-40 mins until thick and fragrant, adding more stock if needed and mashing and stirring now and again. 
  • When the eggplant is ready, mound the mince onto each one, sprinkle with cheese sauce and scatter the grated cheese on top. Cook in the oven for about 15 mins until the cheese is golden and bubbling. 
  • Serve with a Greek salad on the side. 
  • nb.  Any extra mince can be frozen for a later date.


  • 3 eggplant
  • olive oil spray
  • olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • ½ tspn ground cinnamon
  • 1 tspn ground allspice
  • 1-2 heaped tbsp chilli paste
  • 750 gm lean minced lamb
  • sea salt & freshly ground pepper
  • 50 gm raisins or sultanas
  • 50 gm pine nuts
  • 2 cans diced tomatoes
  • 1 cup chicken stock
  • cheese sauce
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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