This recipe for the traditional Greek dish has a filling of aubergines, white wine and minced lamb served with a creamy parmesan topping.


  • 150-175ml/5-6fl oz olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, crushed

  • 900g/2lb lean minced lamb

  • 50ml/2 fl oz white wine (a generous splash)

  • 1 x 400g/14oz can chopped tomatoes

  • 1 x 5cm/2in piece cinnamon stick

  • a handful of fresh oregano leaves, preferably wild Greek oregano, chopped

  • 3 large aubergines

  • salt and pepper

  • For the Topping

  • 75g/3 oz butter

  • 75g/3oz plain flour

  • 600ml/1 pint milk

  • 50g/2oz Parmesan cheese, finely grated

  • 2 medium eggs, beaten


  • 1.

    For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.

  • 2.

    Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. Heat a frying pan until it is jumping hot, add 1 tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 1/2-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.

  • 3.

    For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.

  • 4.

    Preheat the oven at 200C/400F/Gas 6. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until golden and bubbling.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1020kj
  • Fat Total 78g
  • Saturated Fat 29g
  • Protein 39g
  • Carbohydrate 43g
  • Sugar 20g
  • Sodium 1801mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Ange13Report
Posted by Robson_auReport
Posted by JA113Report
Absolutely delicious! Dead easy to make, and it makes quite a lot.