Moussaka
Ingredients:
3 medium aubergines, sliced
500g potatoes, peeled and sliced
1 onion, finely chopped
500g minced lamb
˝ cup white wine
1 or 2 lamb stock cubes
Olive oil
6 large ripe tomatoes, skinned
Parsley, finely chopped
Salt, pepper, to taste
Olive oil for frying
Béchamel sauce (see below)
Method:
Brush the sliced aubergines, on both sides with olive oil and place them on a baking sheet.
Bake in a hot oven until golden brown.
Puree 3 of the tomatoes in a food processor.
Heat the oil and sauté the onion for a few minutes, add the minced lamb and cook until it changes colour.
Add the wine, stock cubes, pureed tomatoes, parsley, salt and pepper and let the meat sauce simmer for 15 minutes.
Salt the sliced potatoes and fry in some olive oil until light golden brown.
Arrange the cooked potatoes on the bottom of a deep baking pan ( approx. 9”x11”)
Pour the meat sauce over the potatoes.
Slice the remaining tomatoes and place on top of the meat sauce.
Add salt and pepper and more chopped parsley.
Cover with the aubergines. Salt lightly.
Top with a layer of Béchamel sauce.
Bake the moussaka in a moderate oven for 30 – 40 minutes.
Make up the béchamel sauce:
Melt the butter and add the flour and cook gently for a few minutes.
Add the milk and stir constantly, using a whisk until the sauce thickens.
Boil for another 2 minutes.
Remove from the heat and allow the sauce to cool slightly before beating in the eggs, a little at a time.
Season with salt and white pepper to taste.
