No image available
Member recipe


Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 40 minutes Cook: 1 hour and 45 minutes

Skill level



Serves 6

The best

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 175ml olive oil
  • 1onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 tsp fresh thyme
  • 2 bay leaves
  • 2 tsp chopped fresh oregano
  • 675g lamb mince
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 175 ml white wine
  • 400 g can chopped tomatoes
  • 1 kg aubergines
  • Plain flour for dusting


  • White sauce made with 1 pint milk
  • 2 egg yolks for sauce above
  • 25 g Parmesan cheese
  • 25 g gruyere grated


  1. Heat 2 table spoons of olive oil in a large pan. Fry the onions, thyme and garlic for 10 min, add bay leaves oregano and mince, fry until browned. Stir in the cinnamon and allspice, then the wine and cook for 5 min. Add tomatoes and when bubbling reduce heat and gently simmer for 45 min stirring occasionally. Season well.

  2. Meanwhile layer the aubergine slices in a colander, sprinkle with salt and leave for 30 min, rinse and dry, dust slices with flour and fry in batches.

  3. Make the white sauce, stir in the egg yolks and half the cheese. Preheat the oven to 160c.

  4. Layer the aubergines and top with sauce, bake for 1 hour.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.