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Lamb and Game

Aubergines Stuffed with Lamb Ragout

The Restaurant Selene on the Greek island of Santorini specialises in dishes prepared with local produce. This recipe is a personal recommendation from the restaurant's owner and head chef, George Hatziyianakis.

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Ingredients for four people

4 aubergine halves
600g lean lamb, cut from the shoulder or leg, diced
4 tbsp béchamel sauce
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 glass white wine
3 bayleaves
1 tsp oregano
3 ripe tomatoes, chopped
tomato juice
5 tbsp olive oil

Method

Season the aubergine halves with salt and pepper. Sprinkle with the olive oil and bake in an ovenproof dish until the aubergine flesh is soft. Spoon out the cooked flesh, taking care not to tear the skin, and mix in with the béchamel sauce. Set aside.

In a tall saucepan, fry the onions until they are translucent, then add the meat. Stir the meat continuously for 10 minutes until brown. Add the wine, garlic, bayleaves, oregano, tomatoes and tomato juice and simmer over a medium flame until the meat is tender.

Fill the aubergine skins with the purée, the lamb ragout and another layer of purée. Bake in a moderate oven for 10 minutes.

Serve with saffron rice and yoghurt.