For the eggplants:
Slice the baby eggplants. Place them on a baking tray.
Drizzle some oil, zeera powder and salt.
Bake for 7-10minutes at 200 degrees C.
For the mince:
In a blender make a fine paste of the onion, ginger, garlic and green chilli.
In a pan add oil, the onion mixture. Saute till onions start to turn pink.
Add the lamb mince. Cook till meat starts turning brown. Add zeera powder, rosemary & salt.
Add some red wine and tomato juice. Let it reduce.
Add the boiled potato, the baked eggplants, coriander and tomato.
Cook for 2-3 minutes.
On a baking tray place 1/2 a loaf of bread (slit lengthwise).
Drizzle some olive oil on it.
Add the mince on it.
Sprinkle some cheddar cheese.
Bake for 10-15 minutes or till the cheese melts at 180-200 degree C.
Key Ingredients: Bread, cheddar cheese, onion, ginger, garlic, green chillies, vegetable oil, cumin seeds, rosemary, salt, red wine, tomato, potatoes, coriander leaves, eggplant, keema