Moussaka

Preheat oven to 180°C.

Aubergine (2)
Olive Oil

Slice lengthwise in 5mm slices
Brush with Olive oil.
Grill on both sides until brown.
Reserve.

Olive Oil (4 tbp)

Place in pan on medium heat.

Onion (2 Large)

Add & fry gently for about 15 minutes until soft.

Lamb (500g minced)

Add & fry gently for about 5 minutes, breaking up the lamb.

Tomatoes (2 Large)
Tomato paste (4 tbp)
Parsley (3 tbp fresh)
Wine (120ml dry white)
Black Pepper (2 tsp ground)
Salt (1 tsp)
Cinnamon (½ tsp)
Allspice (½ tsp)

Add and bring to the boil.
Simmer for 15 minutes.

Butter (30g)
Flour (30g)

Place in pan over medium heat.
Cook whilst stirring for a couple of minutes.

Nutmeg (½ tsp)

Add & stir.

Milk (300ml)

Add milk slowly whilst stirring continuously.
Bring to a boil & simmer for a couple of minutes.

Cheese (150g strong)

Add to sauce & stir until melted.

Place layers of aubergine & meat mixture in shallow ovenproof dish.
Finish with a layer of aubergines
Pour cheese sauce on top.
Place in oven for 45 minutes.