Marinated Lamb Kebabs with Haloumi and Eggplant Stack

Ingredients

• Canola oil spray
• 8 lamb kebabs in marinade
• 4 thick haloumi slices approximately 1cm thick
• 4 thick eggplant slices approximately 1cm thick
• 1 tablespoon extra virgin olive oil
• 1/2 cup baba ganoush to serve

Directions

1. Preheat a 4 slice sandwich press until the ready light illuminates.
2. Lightly spray with canola oil spray and place the lamb kebabs onto the grill and cook for 3 minutes with the lid down. Turn them to the left and place the lid down to cook for a further 3 minutes. Set aside.
3. Place the haloumi and eggplant rounds onto the grill surface and place the lid down for 3 minutes. Remove the haloumi and set aside. Drizzle the olive oil over the eggplant and place the lid down for a further 2 minutes.
4. Serve with the lamb kebabs and baba ganoush if desired.