Moussaka

Ingredients:

2 Medium Aubergines
500g Lamb Mince
Tin of chopped tomatoes
1 large onion
3 cloves of garlic
100ml white wine/sherry
2 tablespoons dried thyme
1 tablespoon paprika/hot paprika
1 teaspoon cinnamon
1 teaspoon oregano
3 Dashes Worcester sauce (optional)
2 bay leaves (optional)

Sauce:

2 small cups of milk
4 knobs of butter
small cup of plain flour
2 eggs
85g grated cheese (I used bog standard cheddar)
A handful of grated cheese for topping
Olive oil
Salt & Pepper

Equipment:

Large pan
2 Small pans
Casserole dish
Fork/whisk
Grater
Colander
Sharp Knife

Method:

1. Preheat your oven to 200 C. Chop the aubergines into inch sized squares. Put them in a colander over a bowl and sprinkle salt all over them. This will help get rid of any bitterness. You will need to leave these aside for 30 minutes. You can prepare the rest of the dish whilst they wait.

2. Chop the onion and garlic finely whilst heating a large pan with olive oil. Add the onion and cook for 2 minutes. Start adding the lamb bit by bit as you stir. Once all the lamb is browned add the chopped garlic.

3. Now add the chopped tomatoes, cinnamon, oregano, thyme, (as well as the Worcester sauce and bay leaves if you want) to the mixture. Leave to simmer for 5 minutes and then add the wine/sherry. Leave this to cook on a low heat for 30-40 minutes.

4. Whilst the contents of the Mousakka simmer you can start to make the sauce. In a separate pan melt the butter on a medium heat. Add 4 tablespoons of flour and whisk. Then add half a cup of milk with another 2 tablespoons of flour and continue to whisk. Continue this method until you have used all of the flour and milk.

5. You should be left with a thick creamy sauce. If it is too runny add one more tablespoon of flour. If it is too thick add a splash of milk and continue to whisk until the mixture is nice and even.

6. Take the pan off the heat; add half the grated cheese and stir. Bring back to the heat and add the rest of the cheese. Continue to stir the mixture on a low heat for 2 minutes then take the pan off the stove and leave on the side to cool.

7. Your aubergines should be ready. Rinse them in water and pat dry. Heat 2-3 tablespoons of olive oil in a small pan. Add the aubergines and cook until lightly golden.

8. Place your casserole dish on the side and add half the meat mixture. Place the aubergines on top and then cover with the rest of the meat mixture.

9. Grab the pan with the sauce and add two eggs. Whisk, then season with salt and pepper. Pour the sauce over the meat and aubergines'; ensuring it covers all the meat.

10. Put in the oven for 30 minutes. Then cover with additional cheese and cook until the top is golden.

Serve with garlic bread and salad.