This recipe is a little labor intensive, but the end result is well worth the effort. It was delicious! My husband, myself, and a friend we had over all loved it. We would definitely make this again. Thanks for posting!
This is a great recipe for one of my taverna favourties. I didn't chop the onion or aubergine flesh very finely but gave a quick burst of a blender-stick in the pan to get the consistency I wanted before I added the lamb mince back in. I left out the olives (I don't recal ever having those in the dish in Greece). The hint of cinnamon was spot on, as was the nutmeg in the yoghurt/feta topping (which was really nice).
This is quite similar to a stuffed eggplant dish I've made for years, but different in that it uses an egg-yogurt mixture with feta in place of a classic white sauce (roux plus cream). The result is more tangy and absolutely delicious. I did omit seasoning with salt, but the feta cheese adds saltiness.