A popular dish, with flavours from Greece and the Middle East. It takes a little time, but you can batch cook and freeze extra portions.

Preparation time:15 - 20 minutes

Serves:2 - 4

Cooking time:1 hour 50 minutes

  • Ingredients
    • 400g minced beef or lamb
    • 2 aubergines
    • 2 large onions, sliced
    • 2 eggs
    • 1 garlic clove, crushed
    • 3-4 tbsp olive oil
    • 1 400g tin chopped tomatoes
    • 150ml of tomato purée
    • A generous splash of white or red wine
    • 150ml cream
    • A handful of fresh oregano, chopped
    • A handful of fresh parsley, chopped
    • ½ tsp ground cinnamon
    • 25g parmesan cheese, finely grated
    • Salt and pepper
  • Method
    1. Fry the onions until golden and set aside.
    2. Brown the meat, then add the wine (or a little stock). Stir until most of the liquid evaporates and add the fried onion.
    3. Stir in the cinnamon, garlic, chopped tomatoes, tomato pur.e and 1 tbsp water. Season with salt and pepper, then add the oregano and parsley. Cover and simmer gently for 50 minutes, stirring occasionally.
    4. While the meat is cooking, slice the aubergines (and peel if easier to swallow) then fry in oil until lightly browned. Arrange in an ovenproof dish.
    5. Layer the cooked meat mix on the aubergines. If needed, blend the meat mix and aubergines separately, and then layer.
    6. Beat together the eggs and cream, add salt and pepper and pour over the mix. Sprinkle to taste with parmesan, a little extra cinnamon and pepper.
    7. Bake in the oven for 50 minutes until bubbling and golden. (180° C, 160° C fan oven, gas mark 4). It may need less cooking time if blended.