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“A gorgeous Greek classic making the most of ground lamb, eggplant and tomatoes with a creamy cheesy topping.”
1hr 20mins

Ingredients Nutrition


  1. For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the ground lamb and fry over a high heat for 3-4 minutes.
  2. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
  3. Slice the stalks off the eggplants and cut them lengthways into 1/4 inch slices.
  4. Heat a frying pan until it is very hot, add 1 tablespoon of the oil and a layer of eggplant slices and fry quickly until tender and lightly coloured on each side.
  5. Lift out with tongs, layer over the base of a shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and eggplants and seasoning each layer as you go.
  6. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour.
  7. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then.
  8. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
  9. Preheat the oven at 400°F Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the eggplant.
  10. Pour over the topping and bake for 25-30 minutes until golden and bubbling.

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