Heat the oil in a large frying pan.
Add the onion and cook for 3 mins
until starting to colour and soften.
Add the garlic, aubergine and lamb,
then cook for 5-10 mins until the
mince is brown and the aubergine
Stir in the lentils, tomatoes,
potatoes, oregano, cinnamon,
some seasoning and the stock.
Increase the heat and simmer
for 10-15 mins until the mixture
Heat grill to high. Transfer the
lentil and lamb mix to an ovenproof
dish. Mix the Greek yogurt with the
beaten egg, then pour on top of the
lentil and lamb mix. Grill for 5 mins
until the top is bubbling and golden.