Preheat the oven to 180 degrees Celsius.
Sear the lamb in a large pan with no added oil until brown. Add the onion and garlic and cook for 6 minutes.
While the lamb is cooking, brush the eggplant with oil and grill for about 3 - 4 minutes each side. Add the herbs, spices, tomato paste and vegetable stock to the lamb mixture and simmer until most of the liquid has absorbed.
Add the zucchini, goji berries, and chickpeas and remove from the heat and season with black pepper.
Spoon a layer of the lamb mixture into an oven proof dish, followed by a layer of eggplant. Make another two layers with the remaining lamb and eggplant.
Set aside while you make the topping.
Combine the oats, parmesan, thyme and oil in a food processor and process until well combined. Season and spoon the mixture over the top.
Place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.
Serve with steamed green beans.
Note: An oat crust made from rolled oats has a lower GI than one made from breadcrumbs or mashed potatoes and is therefore excellent for anyone suffering from diabetes. Oats are also a particularly great source of the antioxidant selenium.