50 min
For an authentic taste of Greece, at home! Great for summer dinner parties and midweek meals - freeze any leftovers and enjoy when time is of the essence.


Step 1
  • Salt the slices of aubergine and arrange on kitchen paper to drain; pat dry after 10 minutes.
Step 2
  • Heat the oil in a large casserole dish set over a medium heat and sauté the chopped onion and garlic for 4-5 minutes.
Step 3
  • Add the lamb mince and brown all over before stirring in the dried herbs and spices.
Step 4
  • Add the chopped tomatoes and lamb stock and bring to a simmer before cooking for 30 minutes over a reduced heat.
Step 5
  • Preheat the oven to 180°C (160° fan) / 350F / gas mark 4.
Step 6
  • Melt the spreadable in a large saucepan set over a moderate heat; whisk in the flour to make a roux and cook until golden.
Step 7
  • Whisk in the dairy drink in a slow, steady stream until thickened; simmer for 5 minutes before whisking in the egg yolks, half the cheese and some seasoning.
Step 8
  • Spoon a little of the lamb sauce into the base of a large oval baking dish before topping with a layer of aubergine slices.
Step 9
  • Top with cheese sauce, followed by lamb sauce and then more aubergine.
Step 10
  • Repeat again before finishing with a layer of cheese sauce on top.
Step 11
  • Sprinkle over the remaining cheese and bake for 40-50 minutes until golden brown on top and piping hot in the middle; leave to stand for 5 minutes before serving.


Chopped tomatoes
400 g
Lamb Stock
225 ml
75 g
Plain flour
75 g
Whole milk
750 ml
Egg yolks
Arla Lactofree Cheddar
110 g
Olive oil
2 tbsp
Garlic cloves
Lamb mince
600 g
2 tsp
Ground cinnamon
½ tsp