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Prep time:

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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


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Fry the lamb mince until starting to brown, breaking up lumps as it fries.
  3. Add the onion and garlic and continue frying until the onion has softened.
  4. 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.
  5. Slice the aubergine, brush with oil and grill, fry or griddle until softened but not mushy - it should be golden coloured.
  6. Stir the meat and if it still looks a bit too liquid, simmer with the lid off for 5 minutes or so.
  7. Beat together the eggs and cream and stir in the crumbled feta.
  8. Layer the aubergine over the meat and pour the feta custard over the top.
  9. Bake in the oven for approximately 45 minutes, or until the top is golden brown.

Additional Information

  • greek

  • lamb

  • Main Course

  • Low carb

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