to 180C. Brush a deep ovenproof dish with melted butter or oil. Place
eggplant in a colander, sprinkle with salt and allow to stand for 20
minutes. Rinse eggplant under cold water. Pat dry with absorbent paper.
Heat oil in a medium pan; add onions. Cook over medium heat until
browned. Add lamb, cook over medium high heat 10 minutes until well
browned and almost all liquid has evaporated. Use a fork to break up any
lumps of mince that form as it is cooking. Add allspice, mint,
marmalade, tomato paste and currants to lamb mixture. Cook for 2
minutes; remove from heat. Plan half the eggplant in base of prepared
dish. Top with half the lamb mixture and half the rice. Sprinkle with
half the cheese and repeat the layers except the cheese. Cover dish and
bake 20 minutes or heated through. Remove from oven and top with
remaining cheese. Place under a preheated grill for 2 minutes or until
cheese is melted.