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.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Sprinkle 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.
Rinse and pat dry the aubergines. Heat the oil in a large frying pan and brown the aubergines in batches.
Layer the lamb mince mixture and aubergines alternately in an ovenproof dish. Pour over the cheese sauce and sprinkle with the grated cheese.
Bake for 45 minutes until golden brown.