Moussaka
Ingredients
1lb (450g) Lamb Mince3 Aubergines, cut into rounds about 1/2 inch thick
8 oz (225g) onions sliced
2 cloves of Garlic
Olive oil
2 tb sp tomato puree
75ml red/white wine
1 tsp cinnamon
1 tsp chopped fresh parsley
Salt and pepper
For the Topping:
3 oz (75g) butter3 oz (75g) plain flour
1 pint milk
2 oz (50g) Cheddar cheese (grated)
Freshly grated nutmeg
2 eggs
Method
Pre-heat the oven to gas mark 4 / 350°F / 180°C
Sprinkle the aubergine slices with salt and put them in a colander, place a plate and a weight on top of that and leave for 30 minutes to drain off some excess moisture. Meanwhile fry the onions and chopped garlic in some oil for about 5 minutes, then add minced Lamb to the pan to brown. In a bowl mix together the tomato puree, wine, cinnamon and parsley, season with a little salt and pepper, then pour over the meat and onions when browned. Stir well and leave to simmer for about 20 minutes.
Heat some oil in another pan, dry the aubergine slices in kitchen paper, then fry each one until golden-brown on both sides. Once browned leave the aubergines on kitchen paper to drain (as the aubergines soak up the cooking oil). When the aubergines are done arrange in a casserole dish and spread part of the meat on top, followed by another layer of aubergine- until everything is incorporated.
Next make the topping for the moussaka. Melt the butter in a saucepan and stir in the flour until smooth, then add the milk gradually stirring vigorously with each addition until you have a smooth white sauce. Next stir in the grated cheese, followed by a little salt, pepper and freshly ground nutmeg. Allow the sauce to cool, then whisk up the eggs, first on their own then into the sauce. Pour the sauce over the meat and aubergines, then bake (uncovered) for an hour until the top is fluffy-golden.
Source: Delia Smith, Complete Cookery Course
