Ingredients2 large potatoes
2 large aubergines
Several handfuls of grated cheese for topping
Several handfuls of breadcrumbs for topping
Flour for coating potato and aubergine
For meat sauce:
500g minced lamb
1 tin chopped tomatoes
1 onion (finely chopped)
2 to 3 cloves garlic chopped
2 - 3 tbsp dried oregano
2 - 3 chopped fresh parsley (to taste)
Glug of red wine (optional)
For white sauce:
40g (1.5oz) plain flour
40g (1.5oz) butter or margarine
Pinch of salt
1 egg (beaten)
55g cheese (grated - I use a mix of medium cheddar and parmesan)
The sauces can be made a day in advance, or any time in advance and frozen.
Method1. To make the meat sauce, brown the lamb and drain off the excess fat, then add the chopped onions and garlic and cook for a few mins until softened.
2. Then add the tinned tomatoes, 2 or 3 teaspoons chopped oregano, salt and pepper, a good slosh of red wine and a little boiling water to make a sauce.
3. Bring to the boil and simmer until the sauce has thickened. When you are ready to turn the sauce off, stir in 2 - 3 tablespoons of chopped parsley.
4. To make the white sauce, melt the butter or margerine in a saucepan and add the flour and salt, stirring with a wooden spoon to form a thick paste.
5. Then add the milk a little at a time with the pan over a low to medium heat, stirring constantly.
6. When all the milk has been added to form a smooth sauce, add the grated cheese and stir until melted. Take the pan off the heat and allow to cool for 5 mins, then add the beaten egg and stir with a whisk.
7. Return to the heat for a few minutes but keep beating to stop the egg from scrambling, then remove from the heat and set aside.
8. Slice the aubergines and sprinkle with salt and leave for 15 minutes before rinsing off with cold water.
9. Peel and slice the potatoes, and coat the slices in flour and fry in a little olive oil for a couple of mins each side before removing from the pan and draining on kitchen towel.
10. Repeat this with the aubergine slices, then line the base of the dish with the potato, then spread half the meat sauce on top.
11. Cover the meat with half the aubergine slices, then put the rest of the meat on, followed by the other half of the aubergine slices. Then cover this with the white sauce.
12. When you are ready to cook the moussaka, preheat the oven to 180-190c and sprinkle the top with some more grated cheese and breadcrumbs mixed together, then bake in the oven for about 30 mins or until the top is brown and the sauce is bubbling.