900 g (2 lb) aubergines, thinly sliced
salt and freshly ground pepper
vegetable oil
350 g (12 oz) lean lamb, minced
2 onions, skinned and chopped
45 ml (3 tbsp) tomato puree
150 ml (1/4 pint) dry white wine
226 g (8 oz) can tomatoes
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) dried basil
30 ml (2 tbsp) plain flour
75 g (3 oz) fresh breadcrumbs
15 g (1/2 oz) butter
300 ml (1/2 pint) milk
75 g (3 oz) cheddar cheese, grated
1 egg yolk
salt and freshly ground pepper
vegetable oil
350 g (12 oz) lean lamb, minced
2 onions, skinned and chopped
45 ml (3 tbsp) tomato puree
150 ml (1/4 pint) dry white wine
226 g (8 oz) can tomatoes
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) dried basil
30 ml (2 tbsp) plain flour
75 g (3 oz) fresh breadcrumbs
15 g (1/2 oz) butter
300 ml (1/2 pint) milk
75 g (3 oz) cheddar cheese, grated
1 egg yolk
method
1. Sprinkle the aubergines generously with salt and leave in a colander to drain for 30 minutes.
2. Heat 15 ml (l tbsp) oil in a saucepan and brown the lamb well. Stir in the onion, tomato puree, wine,
tomatoes with juices, herbs and 15 ml (l tbsp) flour. Bring to the boil, cover and simmer for 30 minutes. Season to taste.
3. Rinse the aubergines, squeeze and pat dry with absorbent kitchen paper. In a frying pan, fry them a few at a time in hot oil, until brown. Drain well.
4. Layer the aubergines in a 1.4 litre (2 1/2 pint) shallow ovenproof dish, with the lamb and 50 g (2 oz) breadcrumbs.
5. To make the sauce, melt the butter in a pan, stir in the remaining flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Continue to cook, stirring, until the sauce thickens. Remove from the heat, then stir in 50 g (2 oz) cheese and the egg yolk.
6. Spoon the sauce over the moussaka, sprinkle with the remaining cheese and breadcrumbs. Bake in the oven at 180°C (350°F) mark 4 for 45 minutes, until golden. Serve immediately.
2. Heat 15 ml (l tbsp) oil in a saucepan and brown the lamb well. Stir in the onion, tomato puree, wine,
tomatoes with juices, herbs and 15 ml (l tbsp) flour. Bring to the boil, cover and simmer for 30 minutes. Season to taste.
3. Rinse the aubergines, squeeze and pat dry with absorbent kitchen paper. In a frying pan, fry them a few at a time in hot oil, until brown. Drain well.
4. Layer the aubergines in a 1.4 litre (2 1/2 pint) shallow ovenproof dish, with the lamb and 50 g (2 oz) breadcrumbs.
5. To make the sauce, melt the butter in a pan, stir in the remaining flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Continue to cook, stirring, until the sauce thickens. Remove from the heat, then stir in 50 g (2 oz) cheese and the egg yolk.
6. Spoon the sauce over the moussaka, sprinkle with the remaining cheese and breadcrumbs. Bake in the oven at 180°C (350°F) mark 4 for 45 minutes, until golden. Serve immediately.
serving amount
serves 4
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