moussaka

As a child that grew up in the '80's I remember being served moussaka and not liking it.

This dish was a request from my daughter after we tried and loved melanzane alla parmigiana earlier in the year...it was delicious and the perfect end to my 'One Year 52 Recipes' project. 

2 large aubergines, sliced 

500g minced lamb

1 onion, finely chopped

1 clove garlic, minced

2 tsp cinnamon 

2 tsp dried oregano

1 x 400g tinned tomatoes

250ml milk

30g butter

30g plain flour

50g pecorino cheese

1 egg, beaten

1/2 tsp cinnamon 

• Layer the slices of aubergine in a colander and sprinkle with sea salt between each layer. Leave for an hour.
• Fry onion until soft, add and fry off the lamb until brown.
• Add garlic, cinnamon, oregano and tinned tomatoes. 
• Simmer for half an hour, then leave to cool. 
• Pat the aubergine slices dry with kitchen towel. 
• Fry the slices on a skillet until crisp and golden on both sides. 
• Make a layer of slightly overlapping aubergine slices over the base of a square or oblong casserole dish. 
• Top with a layer of half of the lamb.
• Add another layer of aubergines, then lamb.
• When ready to cook, preheat oven to gas mark 4.
• Bring the milk to just below boiling point. 
• Melt butter in a separate pan, stir in the flour and cook it for a minute. 
• Remove from the heat and whisk in the milk little by little to make a smooth sauce. 
• Return to the heat, warm through gently and add the cheese, stirring until melted.
• Take off the heat, allow to cool slightly and beat in the egg. Stir in cinnamon. 
• Pour the sauce over the layered aubergines and lamb. 
• Bake in the oven for 45-60 minutes until well browned. 
• Cover with foil, leave to rest for around 15-30 minutes, then serve. 

As an alternative, replace the lamb with 500g minced beef and 300g chopped salami such as Ham and Cheese's Toscano. Add an additional tin of tomatoes, prepare 1-2 extra aubergines and double your béchamel sauce.