This is so called because I was given this dish for my lunch in a lovely shady Taverna  (Giarenis) way up in the hills whilst holidaying in Rhodes recently. The lovely lady who made the dish fresh for us came out and after a little persuasion gave me the recipe which I now share with you!

This quantity makes a dish 9 inches or 24 cms in size. Feeds 4 - 6 people.

600gms Lamb Mince

1 Large Onion

2 Garlic Cloves

3 Large very ripe Tomatoes

150 mls Med Dry White wine

1 Teasp Dried oregano

1 Teasp Chopped Fresh Mint

2 Tablsp Tomato Puree

2 Bay Leaves

3 Large Potatoes (Part boiled for 15 minutes

and sliced about ¼inch thick)

2 Large Aubergines

Sea Salt and Black Pepper

200 mls Virgin Olive Oil

White Sauce

50 gms Salted Butter

50 gms Plain Flour

420 mls Milk

Good sprinkling Fresh Nutmeg

1 Large Egg, beaten

50 gms Freshly grated Parmesan Cheese

Salt/Pepper to taste

  1.  Place the tomatoes in a large bowl and add boiling water to cover. After a few minutes the skins can be peeled away easily, roughly chop the tomatoes and put to one side.
  2.  Finely chop the onion and garlic and sweat in a large pan with 1 tblsp oil for a few minutes.
  3.  Add the lamb mince and brown thoroughly.
  4.  Add the Tomato puree and mix in well, then add the herbs, chopped tomatoes, white wine and salt and pepper.
  5.  Cook slowly until most of the moisture has gone, about 45 mins to 1 hour.
  6.  While the meat is cooking slice the aubergines approx ¼ inch thick, place in a colander and sprinkle with salt. Leave for 15 mins, this will draw moisture from the aubergines, pat dry.
  7.  Using plenty of olive oil fry the aubergines in a pan until lightly browned, this may have to be done in 2 batches, set aside on kitchen paper.
  8.  Assemble the dish as follows. Place a tiny layer of mince on the bottom of the dish and add the sliced potatoes, Add more mince and then a layer of aubergines. a layer of mince and finally topped with the remaining aubergines.
  9.  Make the white sauce. Melt the butter in a pan and add the flour. Remove from the heat and gradually mix in the milk stirring quickly to prevent lumpiness.
  10.  Add a good grating of fresh nutmeg and half the parmesan cheese, cook for a couple of mins.
  11.  Remove from the heat and quickly stir in the beaten egg until well incorporated.
  12.  Pour the sauce over the aubergines and sprinkle with the remaining cheese.
  13.  Cook for 45 minutes until golden brown.
  14.  Serve with a Greek Village Salad.