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1 aubergine
2 medium size potatoes
400g minced lamb
1 onion
1 clove of garlic
1 tin tomatoes
some fresh sage leaves
bay leaf
50g butter
50g flour
600ml milk
50g finely grated parmesan
olive oil, salt & pepper

Slice the aubergine into 5mm thick slices, brush with olive oil and griddle in a ridged pan until browned, set aside. Peel and slice the potatoes thinly, cook in more oil than you would normally use in a frying pan at a very, very low heat. The potaoto must stew in the oil rather than fry. When done set aside. Chop the onion and garlic, fry in a little olive oil until softened then increase the heat and add the minced lamb. Cook until the lamb is well browned and then strain the fat from the pan. Add the tin of tomatoes the chopped sage, bayleaf, seasoning and cook until reduced. Make the sauce by melting the butter, adding the flour to make a roux and then slowly adding the milk while stirring all the time. Keep stirring while heating until thick and bubbling. Here are the ready made components.
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Moussaka Components

To assemble spread one third of the aubergines and potato over the bottom of the dish, on top of this layer spread half of the lamb mixture, then another third of vegetables, the other half of the lamb and finally the last third of vegetables. Pour the white sauce over everything and sprinkle with the grated cheese. If you’ve got a spare tomato to hand you could slice it and put it in top as I did with this one. Bake at 180C for 30-40 mins until the top is browned.