Moussaka

You forget over time that thing like spaghetti bolognaise and macaroni cheese and lasagne are all great dishes but we just get all too sophisticated to have them. To me they seem to remind me of the sort of thing that you used to see on wine bar menus back in the early 80s. But what is wrong with them they are after all really good to eat, you can make them chill or freeze then and have them later and kids like them as well. So if they are made well let us not forget them , and this is the dish I think needs more help than ano of the ones I have mention before Moussaka, a Greek classic that if done right is very hard to beat. So here is my version.

You will need

150-175ml/5-6floz olive oil
1 large onion
3 garlic cloves
900g/2lb lean minced lamb
50ml/2floz white wine
1 x 400g/14oz chopped tomatoes
1 x 5cm/2in piece cinnamon stick
Handful fresh oregano leaves
3 large aubergines
Salt and freshly ground black pepper
75g/3oz butter
75g/3oz plain flour
600ml/1 pint milk
50g/2oz some kind of hard cheese, like Kefalograviera
2 medium eggs

Now to make this you have three stages to assemble and then one to cook and finish. So first the lamb fill, heat just a splash of oil in a pan. Then add the lamb and brown that off. Then add the onions and garlic let them cook down. Then add the wine, tomatoes, cinnamon and oregano turn down the heat and let it simmer for about 30 to 40 minutes as everything reduces.

Slice the aubergines lengthways in to about a 5mm or ¼in thick slice. Now heat up a frying pan so it is really hot. Brush the Aubergines with oil then lay them in the pan and let them cook quickly, you want then tender but not mushy.

Now you need to make your topping , melt the butter in a pan and add the flour and make a roux. Add the milk a little at a time slowly working it in to the roux. Keep adding the milk until you have white sauce. Once you have let it simmer for about 10 to 15 minutes string all the time take it off the heat. Stir in the cheese and season with salt and pepper. Work the cheese into the sauce until it melts then whisk the egg and add that to the white sauce. Mix it in so it is fully combined, you might want to wait till the sauce cools a little you do not want to cook the eggs.

Now to assemble, I like to build up the layer but some like to layer the aubergine in and the land on top, or the other way round. Whatever you do is up to you but the white sauce goes on the top last. The only thing I would say is pull out the cinnamon stick as some one will have a nasty surprise to get that in there bit.

When you are ready to cook set the oven to 200c/400f and bake for about 25 to 30 minutes until the top is nice and golden. Now all you need is a nice salad and a glass of light red wine and you have a great meal.