Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Layered aubergine, lamb and creamy topping — Greece.
Equipment: Baking tray; frying pan; baking dish
Measures and names
Ingredients
- 2 aubergines (eggplants), sliced
- 600 g lamb or beef mince (ground beef)
- 1 onion
- 2 garlic cloves
- 1 x 400g tin chopped tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- 300 g Greek yoghurt mixed with 1 egg
- 40 g parmesan
- 3 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Brush the aubergine slices with oil, season, and roast for 20 minutes, until soft and golden.
- Meanwhile, brown the mince with the onion for 8 minutes, then add the garlic, tomatoes, cinnamon and oregano. Season and simmer for 15 minutes, until thick.
- Beat the yoghurt with the egg and half the parmesan for the topping.
- Layer the mince and aubergine in a baking dish, finishing with aubergine, then spread the yoghurt topping over and scatter with the remaining parmesan.
- Reduce the oven to 190°C (fan 170°C) and bake for 25–30 minutes, until set and golden.
- Rest for 10 minutes before cutting — it slices far more cleanly.
Swaps and tips
A yoghurt-and-egg topping replaces the traditional flour-thickened béchamel and takes two minutes. Assembles ahead and freezes well.
Add carbs for the family (optional)
For the family, add a layer of sliced cooked potato with the aubergine, or serve with warm wholemeal pitta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 14 g | 6 g | 51 g | 670 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
