• 2 medium sized aubergines
  • 4 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 400g lamb mince
  • 400g chopped tinned toms
  • 1 tsp dried oregano
  • Pinch of ground cinnamon
  • Salt and pepper
  • For the sauce: 50g butter
  • For the sauce: 50g plain flour
  • For the sauce: 600ml milk
  • For the sauce: pinch of grated nutmeg
  • For the sauce: 75g mature cheddar cheese

VN:R_U [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Transport yourself to a Greek island with this wonderful classic Greek dish – great in winter or summer!
There are 3 parts to this recipe –
Preparing the aubergines (can be done in advance or day before)
Cooking the lamb mince
Making the sauce
Cut the aubergines into long thin slices. Then using a brush or your fingers, coat each side with the olive oil. Place them under a medium grill for a couple of minutes on each side until they are golden brown on each side. Set to one side. Now heat the remaining oil in a frying pan. Add the onion and cook for approx 10 mins. Then add the garlic for 1 min and then the lamb, until cooked through. Add the chopped tomatoes, oregano and cinnamon. Season with salt and pepper, and bring to the boil. You want as much liquid to evaporate as possible –so keep stirring!
Now arrange 1 layer of aubergine slices in the bottom of your oven proof dish. Spoon over the lamb mince and then add another layer of aubergine. Continue until you end up with a top layer of aubergine.
Pre heat your oven now – gas mark 6
Now for the cheesy sauce topping. Melt the butter, add the flour and whisk until it smells biscuity. Add a little milk at a time and whisk to ensure no lumps. Slowly bring to the boil. Remove from the heat. Add half the cheese and ensure it has melted, then the grated nutmeg.
Pour this all over the aubergine slices. Then sprinkle with the remaining cheese.
Pop in the oven for 30 – 40 mins on a middle shelf gas mark 6.
Wonderful served with salad and a glass of wine.