1lb minced lamb
1 large onion, finely chopped
2 cloves of garlic, chopped
½ cup dried white wine or water
14oz tin peeled tomatoes-chopped
1tbsp tomato puree
chopped parsley
olive oil
salt & pepper

Béchamel Sauce

2oz butter
2 tbsp plain flour
1 pint of milk
8-12oz kasseri or strong cheddar cheese-grated


4-6 potatoes
1 medium aubergine
2-3 courgettes



Meat Sauce

  1. Heat some oil in a saucepan and sauté the onions and garlic.
  2. Add the minced lamb and stir frequently until the meat has turned colour.
  3. Add the peeled tomatoes, tomato puree, wine and salt and pepper.
  4. Bring to the boil, then cover and simmer for 30-40 minutes or until the sauce thickens. Add parsley towards the end.

Preparation for vegetables

Slice the aubergines approximately ½ cm thick, sprinkle with salt and leave for half an hour. Rinse under cold water and pat dry.

Dust the slices of aubergine in flour and fry on both sides until light brown. Place on kitchen paper to absorb excess oil. Slice and fry the courgettes and potatoes in the same way. Potatoes can be boiled then sliced if preferred.

Béchamel Sauce

  1. Melt the butter in a milk pan.
  2. Stir in the flour until it forms a paste.
  3. Add the milk a little at a time stirring continuously. (Do not stop stirring otherwise the sauce becomes lumpy).
  4. Lastly pour in ¾ of the cheese and stir until melted.

Final preparation

Place a layer of potatoes at the bottom of the oven dish followed by a layer of sauce (half the quantity) then a thin layer of béchamel sauce. Next, a layer of aubergines and then the rest of the sauce followed by a layer of courgettes. Finally, cover with the rest of the béchamel sauce. Place in a medium oven until light brown approximately ¾ hour. Allow to stand for 10 –15 minutes before serving.



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