Moussaka
from Woman's Weekly Cookbook
Ingredients
2 large Aubergines (1.2kg)
Salt
¼ cup (60ml) Olive Oil
2 tbsp Olive Oil
1 large Onion, finely chopped
4 cloves Garlic, crushed
1 kg Lamb Mince
400g can of Tomatoes
2 tbsp Tomato Purée
½ cup (125ml) Red Wine
2 tbsp Parsley, chopped
1 tsp Sugar
¼ tsp ground Cinnamon
¼ cup (20g) Parmesan Cheese, grated
½ tsp ground Nutmeg
Cheese Sauce
90g Butter
½ cup (75g) Flour
3 cups (750ml) Milk
â…“ cup (25g) Parmesan Cheese, grated
2 eggs, beaten
Method
Cut aubergines into 5mm slices, sprinkle with salt and leave to stand for 25 minutes to an hour
Rinse under cold water, drain and pat dry
Place slices in a single layer on slightly greased oven trays, brush with oil and grill on both sides until lightly browned
Heat extra oil in a large saucepan, add onion and garlic and cook until soft
Add lamb and cook while stirring until browned
Add tomatoes, purée, wine, parsley, sugar and cinnamon
Simmer, covered, for 30 minutes
Melt butter in another suacepan and stir in flour
Gradually whisk in the milk and keep stirring over heat until sauce thickens
Remove from heat and stir in cheese
Cool slightly nad stir in egg
Mix until smooth
Grease a 2½ litre (10 cup) ovenproof dish
Line dish with ⅓ of aubergines, top with ½ of the meat sauce, then ½ the remaining aubergine, remaining meat sauce and the rest of the aubergine
Spread cheese sauce over aubergine, sprinkle with cheese and nutmeg
Bake uncovered at 180°C for about 45 minutes or until lightly browned