Best laid plans etc.

Originally I'd planned on topping the meatloaf with a layer of aubergine slices and my usual moussaka topping but then that seemed like... well... moussaka. So I did this instead. (unfortunately my tummy has been very off today so I wasn't up to eating this but it went down well with others!)

leftover cooked lamb, chopped, about 400g
1 small onion, finely sliced
2 cloves garlic, crushed
2 tbs finely chopped parsley
2 tbs finely chopped mint
1 tsp ground cinnamon
1 tsp cumin seeds
1 fat chilli
1 egg

1 large aubergine
olive oil
3 eggs
300ml double cream
200g feta

Put the lamb into the bowl of a food processor.
Fry the onion and garlic until the onion has softened. Add to the food processor along with the herbs, cinnamon, cumin seeds, chilli, mint and sesasoning.
Blitz to a paste.
Wet your hands and shape the mixture into patties. Place on an oiled plate and chill in the fridge for a few hours.

Cut the aubergine into chunky dice and fry in hot oil until golden on all sides, then drain in kitchen paper to remove excess oil.
Beat eggs & cream, crumble in the feta, fold in the aubergine then pour into an ovenproof dish (I used a shallow oval Pyrex).
Put the aubergine dish to bake at 180c  for approx 30 mins or until just set.
While the aubergine dish is baking shallow fry the lamb koftas until browned all over.

Serve with a greek style salad and some greek yoghurt mixed with chopped cucumber and fresh mint.