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Serves: 4

By WineGless



  • 2 tbsp tomato puree

  • 300ml double cream

  • 1 tsp ground cinnamon

  • 500g lamb mince

  • 2 tsp dried oregano

  • 100ml water

  • 3 eggs

  • 2 cloves garlic crushed

  • 1 large aubergines

  • 1 onions chopped

  • 200g feta


<ol> <li>Preheat the oven to 180C/Gas Mark 4.</li> <li>Fry the lamb mince until starting to brown, breaking up lumps as it fries.</li> <li>Add the onion and garlic and continue frying until the onion has softened.</li> <li>Stir in the oregano, cinnamon, tomato puree and water. Bring to a simmer and then cover and cook for 20 minutes over a low heat.</li> <li>Slice the aubergine, brush with oil and grill, fry or griddle until softened but not mushy - it should be golden coloured.</li> <li>Stir the meat and if it still looks a bit too liquid, simmer with the lid off for 5 minutes or so.</li> <li>Beat together the eggs and cream and stir in the crumbled feta.</li> <li>Layer the aubergine over the meat and pour the feta custard over the top.</li> <li>Bake in the oven for approximately 45 minutes, or until the top is golden brown.</li> </ol>

Additional Information

  • Main Course

  • Low carb

  • lamb

  • greek

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