Moussaka

Equipment:-

• A large frying pan
• 1 pot
• Chopping board
• Baking tray
• A sharp knife
• A small baking dish
• Grater
• Cooking brush
• Grease proof paper

Moussaka

INGREDIENTS

• 3 medium or 2 large aubergines, sliced into 1 cm thick rings
• 1 large onion, finely chopped
• 4 cloves of garlic, finely chopped
• 10 baby tomatoes halved
• 1 tsp cinnamon
• 4 tsp dried oregano
• 1 tbsp of bouillon
• 500g minced lamb or beef
• 2 tbsp tomato purée, mixed with 150ml water
• 150ml red wine
• Small bunch of flat-leaf parsley, chopped

Bechamel Sauce

• 500ml milk
• 60g butter
• 60g plain flour
• 50g Cheddar cheese, grated
• 2 eggs, beaten
• Nutmeg, to grate

METHOD

1. Pre-heat the oven to 180C. Place aubergines on baking sheets. Brush with olive oil and season and turn over and repeat. Bake for about 25 minutes until soft, golden and floppy.

2. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb or beef. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomatoes, wine, bouillon and tomato water bring to a simmer, then turn the heat down low and cook for 30--40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in about 70% of the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs and add nutmeg and seasoning

Moussaka

4. Arrange a half of the aubergines in the base of an oven dish, and top with half the meat. Repeat this layer and top with the sauce. Add the left over tomato halves and the rest of the cheese. Season with cracked black pepper and bake for about 35 minutes until well browned, and then leave to cool for half an hour before serving.