A lighter take on the Greek classic — layers of roasted aubergine, spiced lamb and tomato sauce, and a creamy yogurt topping instead of a heavy béchamel. Brilliant for batch cooking.
Ingredients
- 3 large aubergines, sliced into 1cm rounds
- 500g lean lamb mince
- 1 onion, diced
- 3 cloves garlic, minced
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp cinnamon
- 1 tsp dried oregano
- 300g low-fat Greek yogurt
- 2 eggs
- 40g Parmesan, grated
- 2 tbsp olive oil
Method
- 1
Preheat oven to 200°C. Brush aubergine slices with olive oil, season, and roast 20 minutes until golden.
- 2
Brown lamb mince with onion and garlic. Add tomatoes, purée, cinnamon, and oregano. Simmer 15 minutes.
- 3
Whisk yogurt with eggs and half the Parmesan for the topping.
- 4
Layer aubergine and meat sauce in a baking dish. Pour yogurt topping over.
- 5
Scatter remaining Parmesan on top. Bake 30–35 minutes until golden and set.
- 6
Rest 10 minutes before slicing and serving.
Tip: Keeps well in the fridge for 4 days — ideal for meal prep. Reheat in the oven at 180°C for 15 minutes.
Try this recipe in a meal plan
Follow a structured 7-day plan that includes meals like this one
More Dinner recipes
You might also enjoy these
