1. Put the lamb and onion in a large non-stick saucepan and cook over a medium high heat for 10 mins, stirring and breaking up the meat as it cooks

2. Stir in the flour, mint, bay leaves and cinnamon. Season with salt and plenty of black pepper

3. Pour over the wine and add the lamb stock, tomatoes and tomato purée. Bring to a simmer, then cook for 30 mins, or until the lamb is tender and the sauce is thick, stirring occasionally

4. Meanwhile, prepare the aubergines

5. Preheat the grill to its hottest setting

6. Cut the aubergines into 1cm (½in) slices, discarding the ends

7. In two batches, arrange the aubergines in a single layer on a lightly oiled large baking tray. Spray or brush with a little oil. Place the tray under the grill and cook for about 5 mins or until lightly browned

8. Turn over, spray or brush with a little more oil and cook on the other side for a further 5 mins. Repeat with the second batch of aubergine slices

9. Preheat the oven to 200°C/400°F/Gas Mark 6

10. Just before the mince is ready, make the white sauce

11. Mix the cornflour with 50ml (2floz) of the milk until smooth

12. Pour into a saucepan, stir in the rest of the milk and heat until just below boiling, stirring continuously

13. Remove from the heat and whisk in the eggs. Season with salt and black pepper

14. Gently stir the aubergines into the meat sauce

15. Spoon into either a shallow ovenproof dish or individual dishes

16. Pour over the white sauce, dot with crumbled feta, then bake for 20-25 mins or until the filling is hot and the topping has set

Comfort Food Without the Calories, by Justine Pattison, published by Orion Books, £14.99

For more recipes see Yours magazine, out every fortnight on a Tuesday.


The classic Greek lamb bake can be made in one large dish or 6 small ones


450g (1lb) lean minced lamb
1 large onion, finely chopped
1 tbsp plain flour
1½ tsp dried mint
2 bay leaves
½ tsp ground cinnamon
150ml red wine
450ml (15floz) lamb stock (made with 1 lamb stock cube)
400g (14oz) can chopped tomatoes with herbs
3 tbsp tomato purée
2 aubergines
Oil, for spraying or brushing
Flaked sea salt
Ground black pepper

For the white sauce:
40g (1½oz) cornflour
550ml (1pt) semi-skimmed milk
2 large eggs, well beaten
100g (4oz) feta cheese, drained
Flaked sea salt
Ground black pepper


Time: 20 mins Cooking time: 1¼ hours
Serves: 6
Nutrition: 359 cals, Fat 25g (Sat fat 11g)