550 g minced lean lamb
1 egg, beaten
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs
2 teaspoons hot curry powder
100 ml olive oil
3 tablespoons fresh basil leaves
Olive oil for cooking
1 long, thin aubergine, thinly sliced
2 firm bananas, sliced diagonally

Mix the lamb with the egg, seasoning to taste, herbs and curry powder. Shape into 4 burgers. Keep chilled until required. Blend the olive oil with the basil until smooth. Brush the burgers with cooking oil. Cook on a pre-heated barbecue until cooked to the desired degree on the underside. Turn burgers over, brush with oil once again, and cook on the second side. While the burgers are cooking, brush the aubergine and banana slices with basil oil and cook on the barbecue for a minute or two. Serve each burger topped with overlapping slices of grilled aubergine and banana, and drizzle with a little of the basil oil. Garnish with salad leaves, and serve accompanied by crusty bread.

Keep the burgers well chilled until you are ready to barbecue them. Spray salad leaves with water, to keep them fresh, and only dress them at the last minute, to prevent them from going limp.