2 aubergines, cut lengthways into 1cm (½in) wide strips
4Tbsp. olive oil
1 onion, finely chopped
500g (1lb 2oz) lean lamb mince
½ tsp ground cinnamon
100ml (3½fl oz) white wine
2 x 400 g tins chopped tomatoes
300ml (½ pint) chicken stock
Small handful fresh parsley, chopped
200g (7oz) Greek yoghurt
1 larg egg, beaten
25g (1oz) Parmesan cheese, grated
Directions
Step 1
Preheat grill to medium. Arrange the aubergine slices on two large baking sheets and brush with half the oil. Sprinkle over a little salt and grill each tray separately for 12min, turning the slices halfway through. Set aside.
Step 2
Meanwhile, heat remaining oil in a large frying pan and gently fry the onion for 8min, until softened. Add the lamb mince and fry until golden. Stir in the cinnamon and wine and fry for 1min more. Add the tomatoes and stock, bring the mixture to the boil and simmer for 15min until thick and pulpy. Stir in the parsley and season to taste.
Step 3
Preheat oven to 220°C (200°C fan) mark 7. Stir together the yogurt, egg and cheese.
Step 4
Spoon half the mince mixture into a 1.8 litre (31/4 pint) ovenproof dish, cover with half the aubergine slices. Spoon over the remaining mince and top with the remaining grilled aubergines. Pour over the yogurt mixture and spread evenly to cover.
Step 5
Cook in the oven for 25-30min until bubbling and golden. Serve with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
