Main Courses Recipes - Moussaka Recipe

Ingredients

• 3 large aubergines (sliced lengthways)

• 2 tablespoons olive oil

• 50g/2oz grated Parmesan cheese

• 1/2 teaspoon ground cinnamon

• Salt and pepper

• 1 teaspoon sugar

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon dried oregano

• 3 tablespoons chopped fresh parsley

For the meat sauce:

• 1 large onion (chopped)

• 2 garlic cloves (chopped)

• 3 tablespoons olive oil

• 450g/1lb minced lamb

• 1 glass dry white wine

• 2 tablespoons tomato puree

• 450g/1lb fresh tomatoes (chopped)

For the white sauce:

• 50g/2oz butter

• 50g/2oz flour

• 600ml/1pt milk

• 50g/2oz Parmesan cheese (grated)

• Salt and pepper

• 1 egg

• 1 egg yolk

Serves 6

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Method:

1. Preheat the oven to 190°C/375°F/Gas mark 5.

2. To make the meat sauce, cook the onion and garlic gently in the olive oil until tender, without browning. Add the lamb and stir until it loses its raw look. Now add all the remaining meat sauce ingredients except the parsley and season with salt and pepper. Simmer for 20 to 30 minutes until thick. Stir in the parsley.

3. Next make the white sauce. Melt the butter and stir in the flour. Keep stirring for about 1 minute. Take the pan off the heat and add the milk gradually, stirring well. Return to a gentle heat and let it simmer for 10 to 15 minutes, stirring frequently, until it is fairly thick.

4. Remove from the heat and stir in the cheese and salt and pepper. Just before using, beat the whole egg and yolk into the sauce.

5. Sprinkle the slices of aubergine with salt and leave for at least 30 minutes. Wipe clean and lay them on oiled baking sheets. Brush generously with olive oil and bake in the oven for about 20 minutes until tender and patched with brown.

6. Brush a rectangular baking dish lightly with oil. Lay half the aubergine slices on the base, overlapping if necessary, then spread half the meat sauce on top.

7. Repeat these layers, then spoon over the white sauce, covering the meat entirely. Sprinkle the grated cheese and the cinnamon over the top. Bake at 180°C/350°F/Gas mark 4 for 50 to 60 minutes until nicely browned. Let it settle for 5 minutes before serving.