With its layers of tender eggplant, potatoes and lightly spiced beef, this Greek dish is always a winning dinner – and this version is free, thanks to our dreamy, creamy butternut bechamel sauce!

45 minutes

Serves 4


  • 4 medium potatoes, 2 thinly sliced, 2 coarsely chopped
  • 1 medium eggplant, thinly sliced
  • Low-calorie cooking spray
  • 500g lean beef (5% fat or less)
  • 2 medium red onions, sliced
  • 4 cloves garlic, crushed
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cinnamon
  • 1 tablespoon tomato puree
  • 2 tablespoons smoked paprika, plus 1 teaspoon
  • 100ml hot beef stock
  • 250g passata
  • 2 tablespoons dark soy sauce
  • 200g prepared butternut squash, coarsely chopped
  • 1 vegetable stock cube, crumbled
  • 120g plain cottage cheese
  • 1 large egg yolk
  • 2 teaspoons dried mint


  • Preheat your oven to 200°C/fan 180°C/gas 6.
  • Spray the potato and eggplant slices with low-calorie cooking spray and arrange them on a non-stick baking tray (you may need 2 trays). Season lightly and bake for 15 minutes or until the potatoes start to soften and everything starts to colour. Set aside, leaving the oven on.
  • Meanwhile, spray a medium non-stick pan with low-calorie cooking spray and place over medium heat. Brown the beef for 5 minutes, then drain the fat and add the onions, garlic, oregano, cinnamon, tomato puree and 2 tablespoons of smoked paprika. Cook for 5 minutes, stirring occasionally. Pour the beef broth into the pan with the passata and soy sauce. Reduce the heat to low, cover and simmer for 10 minutes.
  • At the same time, place the squash, chopped potatoes, vegetable stock cube and 450 ml boiling water in another medium saucepan and bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 minutes or until vegetables are tender. Remove from heat and, without draining the pan, add the quark, egg yolk and 1 teaspoon smoked paprika and blend until smooth using a blender or food processor. Stir in mint.
  • Place beef mixture in a large baking dish in an even layer, then top with sliced potatoes and eggplant. Pour the squash sauce over to cover, sprinkle with dried mint and bake in the middle of the oven for 15 minutes or until the potatoes are tender. Serve hot with your favourite Speed vegetables.