An excellent all-in-one dish, perfect when accompanied by a glass of retsina, the Greek white wine with the characteristic resin flavour.


2 kg aubergines
1 onion
5 tbsp olive oil
1 bunch parsley
400 g ground lamb
400 g ground beef
1 cup dry white wine
300 g tomato pulp
a little bit of dill
50 g Paniermehl - Breadcrumbs
40 g grated pecorino (sheep's cheese)
1 egg, beaten
½ l béchamel sauce
1 pinch/es of salt and pepper
1 tsp cinnamon powder
1 tsp sugar
30 g butter
a little bit of frying oil
1 pinch/es of coarse salt


  • Cut the aubergines into slices approximately 1/2 cm. (1/4 in.) thick, arrange them on a cutting board, and cover with the coarse salt.
  • Prop up the cutting board at a slant and allow the aubergines to sit for around an hour.
  • Heat the oil in a non-stick frying pan and fry both sides of the aubergines, then remove them to a plate covered with kitchen paper (paper towels).
  • In a casserole, heat 3 tablespoons of olive oil, fry the minced onion, add the meat, and brown for a few minutes.
  • Moisten with the wine and add the crushed tomato. Season with salt, pepper, parsley, dill, sugar, and cinnamon.
  • Allow to cook for around one hour, adding a little water if necessary to prevent it from drying out too much.
  • Allow the meat to cool and one at a time, little by little, add the bread crumbs, the egg, and the grated cheese.
  • Grease a heat-resistant baking dish with the butter and two tablespoons of oil.
  • Arrange half of the aubergines, pour the meat on top of it, and cover with the remaining aubergines.
  • Pour the béchamel evenly over the top.
  • Preheat the oven to 190° C. (375° F. / Gasmark 5) and bake for around 45 minutes.
  • If the top is not sufficiently browned, extend the baking time by another 10-15 minutes.
  • like
  • save