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Moussaka

Serves 6

Ingredients

1 large aubergine, thinly sliced into rounds

1 large potato, peeled and sliced

1 onion, finely diced

150g mushrooms, sliced

50g dried mushrooms, soaked in water (optional)

4 garlic cloves, crushed

500g minced lamb

200g tomatoes, peeled and diced (I use a vegetable peeler)

1 tin of chopped tomatoes

Soy sauce

1 oxo cube

A small handful of basil, chopped

¼ tsp ground allspice

½ tsp cinnamon


For the topping:

100g butter

1 egg, beaten

100g parmesan, grated

100g plain flour

400ml milk

Pinch of nutmeg


Method

1. Sprinkle the aubergine with salt and place on top of kitchen roll, put more kitchen roll on top, leave for 30 mins. (This is to remove as much moisture as possible.)

2. Meanwhile heat a large frying pan add the lamb, onion, fresh mushrooms and garlic (adding the meat at the same time means there is no need for extra oil).

3. Once the lamb is browned add the dried mushrooms and the water they were soaked in, also add the fresh tomatoes, tinned tomatoes, soy sauce, spices and sprinkle in the oxo cube.

4. Bring to the boil, then simmer for around 10 mins, the sauce should be thick and the mince cooked through, taste and season. Sprinkle over the basil. Set aside

5. Preheat the oven to 180 C fan.

6. Boil the potato slices in salted water for approx. 6 mins, drain and set aside.

7. Heat a griddle pan, cook the aubergine for a few mins of both sides, the aubergine should colour and start to soften. Season with pepper then set aside.

8. For the topping: Melt the butter in a saucepan medium-low heat, add the flour and whisk continuously for two minutes to cook the flour. Add the milk bit by bit whisking the whole time, simmer for approx. 5 mins until it thickens. Remove from the heat and add the egg and most of the parmesan, whisk continuously. Season to taste with the salt, pepper and nutmeg.

9. Add a layer of aubergine to a baking dish, then a thin layer of mince, then a layer of potatoes, then another think layer of mince, topped with a final layer of aubergine. Then top the aubergine with the white sauce topping and sprinkle of the remaining parmesan cheese.

10. Bake for approx. 30 mins, until golden and bubbling.


Top Tip

This recipe will also make 4-6 individual servings, either in ramekins or in steel ring mould (like I used on the Britains Best Home Cook), put the ring on a baking sheet lined with baking paper and cook for 10 – 12 mins. Position the ring on the serving plate before lifting off the ring!!