The other day I made a moussaka, and it was awesome. I have absolutely no qualms in saying I cooked something that was just lovely! I can't, however, take all the credit for it as I pinched the recipe from here. I did make some modifications here and there, and here it goes...You will need (for 4 people)500g lamb mince1 aubergine1 onionGarlic (clove or puree)400g tin chopped tomatoes2 large potatoesSalt and pepperSplash red wineTeaspoon mustardMixed herbsFor the bechamel sauce50g butter50g plain flour500ml milk1 eggFirst up, slice the aubergine, line on a lightly oiled baking tray and pop in the oven to bake on 200C for about 15-20 minutes. Then, peel and slice the potatoes and thinly slice. Put them in a pan of water on to boil for a few minutes, then drain and set aside. The aubergine and potatoes can be done to start and then set aside whilst you do the rest.Now, make your mince mixture. Chop the onion finely, and fry in a little oil with the chopped garlic. After about five minutes add the mince and cook until browned. Add the tomatoes, then refill the empty can with water and add to the pan. Add a splash of red wine, mixed herbs, a teaspoon of mustard (mild) and salt and pepper to taste. Simmer for about 10 minutes until the liquid has reduced to a thicker sauce. While this is simmering, you can make your bechamel sauce. You can just use a jarred sauce, but I found this one is thicker than the stuff you buy, and sets like another layer rather than a sloppy mess. It's super easy, promise! Melt the butter in a pan on a low heat and stir in the milk. When the mixture is warm, start to add the flour bit by bit, whisking continuously. You don't want the mixture to boil! When thickened, take off the heat and stir in the beaten egg. You're now ready to assemble! In a oven dish, add a layer of the mince mix, followed by a layer of potatoes, then aubergine, then some white sauce. Repeat, and top with grated cheese. It's just like a lasagne... but nicer! Bake for about 25 minutes.Serve with steamed veg (yes, we had peas and sweetcorn... kids at heart!). Enjoy!
