This warming, rustic Greek classic is a guaranteed hit at dinnertime.
1 Aubergine
500g Ashfield Farm British Lamb Mince
500g White Potatoes
1 Large Onion
110ml Solesta Olive Oil
1 tsp Stonemill Basil
1 tsp Stonemill Paprika
1 tsp Stonemill Cinnamon
400g Sweet Harvest Tinned Chopped Tomatoes
2 tsp Cucina Tomato Puree
1 Quixo Stock Cube
2 Garlic Cloves, peeled and finely chopped
150g Brooklea Greek Style Yoghurt
440g Cucina Creamy Sauce for Lasagne
2 Merevale Large Free Range Eggs
100g Lyttos Greek Feta
50g British White Mature Cheddar (grated)
Stonemill Salt and Black Pepper
50ml Water
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Peel and finely chop the onion into a large saucepan, add the lamb and sauté with a little olive oil.
Cook until the meat is sealed.
Add the tinned tomatoes, crumbled stock cube, garlic, water, tomato puree, black pepper, herbs and seasonings.
Cover with a lid and cook gently for 30 minutes.
Slice the aubergine thinly then sauté the slices in olive oil until they are browned on both sides.
Do this in batches, keeping the cooked aubergine to one side.
Preheat the oven to 180oC/350oF/Gas Mark 4.
Peel the potatoes and slice thinly.
Cook in salted water for 4-5 minutes until they are tender, then drain and keep to one side.
Mix the lasagne sauce, egg yolks and yoghurt together in a mixing bowl.
When the lamb is cooked, pour half into the base of the dish and layer with the sliced potatoes.
Gently spoon the rest of the lamb on top of the potatoes and layer the sliced aubergines on top.
Spoon over the sauce and sprinkle with feta and cheddar cheese.
Bake in the oven for 25-30 minutes until golden.
