Serves: 4 large portions
  • 2 large eggplants (aubergines) sliced into 1cm rounds
  • olive oil
  • 2 tsp dried oregano
  • 1 red onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cinnamon
  • 500g lamb mince
  • 1 tbsp tomato paste
  • 125ml stock
  • 400 g tin tomatoes
  • 2 bay leaves
  • 50 g unsalted butter
  • 50 g plain flour
  • 400 ml low fat milk
  • 75g feta cheese
  • 50 g pecorino, grated
  • 2 large eggs
  1. Preheat oven to 200 degrees celsius.
  2. Lay the sliced eggplant over two large baking trays, brush both sides with olive oil and sprinkle with 1 teaspoon of oregano and a pinch of salt. Place in the oven for approximately 20 minutes, turning halfway, until soft and golden.
  3. Meanwhile, place the red onion in a saucepan with a splash of olive oil on a medium heat. Soften for 10 minutes, adding the garlic for the last 2 minutes. Add the cinnamon and remaining oregano and cook for another 2 minutes.
  4. Add the lamb and cook, breaking it up with a wooden spoon, until golden brown - about 5 minutes. Use kitchen paper to soak up any excess fat from the mince, then stir in the tomato paste and cook for 1 minute.
  5. Add the stock and let it reduce before adding the tomatoes, half a tin of water and the bay leaves, breaking up the tomatoes with a spoon. Cook for 15 minutes or until thickened, then remove the bay leaves.
  6. Make a b├ęchamel sauce by placing the butter in a saucepan over a low heat until melted, then tip in the flour, stir and cook for 2 - 3 minutes, until you have a paste. Slowly pour in the milk and whisk for 5 minutes until thick. Crumble in half of both the feta and the pecorino and cook for 5 minutes. Turn off the heat and let cool slightly.
  7. Turn the oven down to 190 degrees celsius.
  8. Arrange a layer of the eggplant in the bottom of a 20cm x 20cm baking dish and top with a third of the lamb mixture. Repeat twice more, finishing with a layer of meat.
  9. Whisk the eggs into the cooled b├ęchamel and pour over the top of the final layer of meat. Crumble over the remaining feta and pecorino, drizzle with olive oil and place in the oven for 30-35 minutes, until golden and bubbling.
Recipe by Villiers Brown at