Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Ingredients
- 1 large onion, finely chopped
- a little olive oil
- 500g (1lb 2oz) minced lamb
- 2 garlic cloves, crushed
- 3tbsp milk
- 1 x 400g tin chopped tomatoes
- 1/2tsp dried oregano
- 1/2 jar roasted red pepper pesto, e.g. Saclà
- 2 aubergines, thinly sliced
- 1 x 500g pot Greek yogurt, e.g. Total
- 2 eggs, beaten
- 8tbsp grated fresh Parmesan
- good pinch paprika
You will need
- a 20x28cm (8x11in)
- gratin dish, lightly oiled
Method
Cook the onion in a little oil in a large sauté pan until softened. Add the lamb and cook until browned, then add the garlic. Fry for a minute or two before adding the milk, tomatoes, oregano and pesto. Season, bring to the boil and simmer for about 1 hour or until the flavours have combined and are well developed.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Meanwhile, preheat a ridged griddle pan or non-stick frying pan until smoking, then carefully char the aubergine slices on both sides. Toss in a little oil, season, then pop into the oven for 10 minutes or until cooked through. Mix together the yogurt with the eggs and 6tbsp Parmesan.
Lay half the aubergine slices on the base of the gratin dish, top with the lamb, the rest of the aubergine and the yogurt mixture. Sprinkle over the remaining Parmesan, then the paprika and bake for 30 to 40 minutes until bubbling and the topping has set. Serve with a crunchy green salad.
-
Lamb Koftas with Green Sauce
Levantine food is very much in fashion right now and these lamb koftas with green sauce are a delicious light dinner
By Samuel Goldsmith • Published
-
Spanakopita (Greek spinach pie)
By Samuel Goldsmith • Published
-
Slow Roast Greek-style Leg of Lamb
By Jane Curran • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published
-
Queen goes off-script to reveal ‘dinner party’ plans in unusually candid moment in Scotland
The Queen stopped to make casual conversation with the public during her visit to Scotland for Royal Week, a resurfaced video has shown
By Emma Dooney • Last updated
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Last updated