Prep Time
10 Minutes
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.
  • 2 small aubergines, sliced

  • 4 tablespoons oil

  • 450 gram (1 pound) minced lamb

  • 1 medium onion, chopped

  • 2 tablespoons tomato purée

  • 75 millilitre (3 fluid ounce) red wine

  • 1 teaspoon Marjoram Herb

  • ½ teaspoon Oregano

  • ¼ teaspoon Garlic Granules

  • 450 millilitre (¾ pint) Cheddar Cheese Sauce

  • 50 gram (2 ounce) Cheddar cheese, grated

Key Products
Marjoram Herb

Product Information

£ 1.85/unit,8g

Product Information

£ 1.70/unit,7g
Garlic Granules

Product Information

£ 1.90/unit,47g
Schwartz product packaging

Product Information

£ 0.90/unit,38g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 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.
  • 3 Rinse and pat dry the aubergines. Heat the oil in a large frying pan and brown the aubergines in batches.
  • 4 Layer the lamb mince mixture and aubergines alternately in an ovenproof dish. Pour over the cheese sauce and sprinkle with the grated cheese.
  • 5 Bake for 45 minutes until golden brown.