Tradicional Foods






• 700g minced lamb (Apolónia butcher)
• 2 chopped onions
• 2 garlic cloves
• 150ml olive oil
• 80g raisins
• ½ tsp oregano
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp black pepper
• 2 large aubergines
• 1 small jar Guloso seasoned tomato
• 60g Galbani Grana Padana cheese
• 2 Total Greek yoghurts (170g)
• 300ml béchamel sauce
• 2 egg whites


Cut the aubergines lengthways into 1-cm slices, seasoning with salt and pepper and drizzling with olive oil. Leave to rest for 20 to 30 min. • Place a casserole dish on the heat with a tbsp olive oil and cook the slices of aubergines over a high heat on both sides • Keep for later • Add a little olive oil to the dish and sauté the meat over a high heat • When dry and coloured, remove and save • In the same dish, fry the onion and garlic • When translucent, add the lamb and all the spices, seasoning with salt • Mix and add the tomato and raisins, cooking for 8 to 10 minutes. Keep for later • Beat two egg whites so they increase in volume, but not until they form peaks • Place the béchamel sauce in a separate bowl and add the yoghurt, the egg whites and some of the oregano • In an ovenproof Pyrex dish or terracotta casserole dish, begin by placing a little of the sauce, then the aubergine slices and the meat mixture, ending with more sauce and a little Grana Padano cheese • Repeat this process again until you use up all the ingredients and save a little of the sauce and cheese for the final layer • Bake for 30 minutes in a hot oven (170ºC) and serve immediately