A Greek classic made simple; double this recipe for two to make a fantastic family meal.
Ingredients
- 1 tbsp olive oil
- 100g ready-diced onions or 1 small onion, diced
- 250g lean lamb mince
- 1 tbsp tomato purée
- 230g can chopped tomatoes
- Fresh oregano leaves (from a bunch)
- A handful chargrilled peppers (from a jar)
- A handful pitted black olives
- Ready-grilled aubergines (from a jar)
- 100g Greek yogurt
- 1 medium free-range egg
- 50g feta, crumbled
Method
- 1. In a large frying pan, heat 1 tbsp olive oil and cook the onions until softened. Add the lean lamb mince, seasoned, break up with a spoon and fry until browned. Stir through tomato purée and pour over the can of tomatoes, some fresh oregano leaves and a splash of water. Bring to a simmer and bubble rapidly for 15 minutes.
- 2. Preheat the grill to medium-high. Stir through chargrilled peppers and olives, then spoon between 2 x 350ml ovenproof dishes. Top each with a layer of aubergines slices.
- 3. In a bowl, mix Greek yogurt with the egg and spoon over the aubergines, scatter with feta. Pop under the grill for 5 minutes until browned.
- 4. Scatter with some more fresh oregano leaves, to serve.