A tasty, traditional Greek dish made with lamb mince flavoured delicately with red wine, Marjoram, Oregano and Garlic before layering with sliced aubergines, topping with thick cheese sauce and baking in the oven. Delicious served with fresh salad.

Ingredients

• 2 small aubergines, sliced
• 4 tbs oil
• 450g (1lb) minced lamb
• 1 medium onion, chopped
• 2 tbs tomato purée
• 75ml (3fl oz) red wine
• 1 tsp Schwartz Marjoram
• ½ tsp Schwartz Oregano
• ¼ tsp Schwartz Garlic Granules
• 450ml (¾ pint) cheese sauce
• 50g (2oz) Cheddar cheese, grated

Method

STEP 1Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

STEP 2Sprinkle the aubergines with salt, cover and leave for 30 minutes. Meanwhile, fry the lamb and onion until browned. Drain excess liquid. Stir in the tomato purée, red wine, Marjoram, Oregano and Garlic Granules and simmer for 5 minutes.

STEP 3Rinse and pat dry the aubergines. Heat the oil in a large frying pan and brown the aubergines in batches.

STEP 4Layer the lamb mince mixture and aubergines alternately in an ovenproof dish. Pour over the cheese sauce and sprinkle with the grated cheese.

STEP 5Bake for 45 minutes until golden brown.

Enter a review

Recipe Comments

Sign In/ Join Cooking Club to leave a comment

This recipe uses

Marjoram

Oregano

Garlic Granules