Lamb and eggplant stack with kefalotiri

Jill Dupleix
Lamb and eggplant stack with kefalotiri
Lamb and eggplant stack with kefalotiri 

A traditional Greek combination of flavours, put together in an unconventional way.


2 large eggplant

1 tbsp extra virgin

olive oil

Sea salt and freshly ground black pepper

1kg spinach (not baby)

4 x 200g lamb fillets (or 8 x 100g)

2 tbsp extra virgin

olive oil, extra

1 tbsp lemon juice

1/2 tsp dried oregano

4 tbsp thick yoghurt

100g grated cheese (kefalotiri or crumbled feta)


Heat the grill or a heavy frypan. Slice each eggplant lengthwise into four flat, thin slices. Brush with olive oil, season with salt and pepper and grill on both sides.Trim the spinach stalks and wash the leaves well.

Stuff the wet leaves into a saucepan and cook gently, covered, without any additional water, for a few minutes until wilted. Drain and keep warm.

Flatten each lamb fillet with a meat mallet. Mix the extra olive oil, lemon juice and oregano in a bowl and coat the lamb well.

Cook the lamb for 2 minutes on high heat on either side (1 minute for small fillets). Season well and rest on a warm plate.

Gently squeeze the spinach dry and toss with a little extra olive oil, lemon juice, salt and pepper.

To serve

Arrange a slice of grilled eggplant on each plate. Top with lamb, then spinach, then more eggplant, add a dollop of yoghurt and scatter with grated cheese.

This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit