Not a barbecue recipe of course but still a great recipe. Well worth making anytime you have a group of friends around or just for an evening comfort food.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Mediterranean


  • 2 large or 3 medium aubergines
  • 5 tbsp oil
  • 2 large onions sliced
  • 1 clove garlic crushed
  • 1 lb mince lamb or beef
  • ½ tsp ground cinnamon
  • 3 tbsp tomato puree
  • ¼ pt red wine
  • 2 tbsp fresh parsley
  • salt and black pepper

Souffle Topping

  • 3 oz butter
  • 3 oz plain flour
  • 1 pt milk
  • 3 oz cheddar cheese
  • ½ tsp grated nutmeg
  • 2 eggs


  • Preheat oven to 180c.
  • Melt the butter in a saucepan and stir in the flour until smooth. Slowly add the milk, stirring continuously and cook over a low heat to make a thick, smooth sauce. Add the grated cheese and season with nutmeg, salt and pepper and leave to cool.
  • Heat 1tbsp oil in a pan and fry the onions and garlic until softened. Add the minced meat and cinnamon to the pan and cook until browned.
  • Add the tomato puree, wine and chopped parsley. Season to taste and simmer, covered for 25 mins.
  • Meanwhile slice the aubergines fairly thickly, heat the remaining oil in a frying pan and fry the aubergine slices in batches until softened. Spread them out on kitchen paper to dry.
  • Spread the cooked and drained aubergine slices in a layer in the base of a 4pt ovenproof dish. Spoon a layer of the meat sauce on top and continue layering until aubergine and meat sauce have been used up.
  • Whisk the eggs until they are thick, light and frothy, then whisk into the cooled cheese sauce. Spoon over the mince and aubergine layers. Bake for about 1 hr until the topping has risen and is light golden brown in colour.
  • Serve warm and with a greek salad and garlic bread.
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Keyword Aubergine, beef mince, cheese, eggs, garlic, lamb mince, Meats, milk, nutmeg, onions, parsley, red wine, tomato puree