MOUSSAKA |
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Serves 6 900g aubergines FOR THE SAUCE 1. Cut the aubergines into 5mm / ¼ in thick slices. Layer the slices in a colander, sprinkle each layer with plenty of salt. Leave to stand for 30 minutes. 2. Rinse the aubergines in several changes of cold water. Squeeze gently with your fingers to remove the excess water, then pat them dry on kitchen paper. 3. Heat some of the oil in a large frying pan. Fry the aubergine slices in batches until golden on both sides, adding more oil when necessary. Leave the fried aubergine slices to drain on kitchen paper. 4. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly. 5. Preheat the oven to 180C / 350F. Heat 30ml / 2 tbsp oil in a saucepan. Add the onions and lamb and fry gently for 5 minutes, stirring and breaking up the lamb with a wooden spoon. 6. Add the tomatoes, cinnamon, allspice, tomato puree, parsley, wine and pepper and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 15 minutes. 7. Spoon alternate layers of the aubergines and meat mixture into a shallow ovenproof dish, finishing with a layer of aubergines. 8. To make the sauce, melt the butter in a small pan and stir in the flour. Cook, stirring, for 1 minute. Remove from the heat and gradually bend in the milk. Return to the heat and cook, stirring, for 2 minutes, until thickened. Add the nutmeg, cheese and salt and pepper. Pour the sauce over the aubergines and sprinkle with the breadcrumbs. Bake for 45 minutes until golden. Serve hot, sprinkled with extra black pepper, if you like. |