Moussaka

My favourite Greek dish! The first time I made this I was asked when I would be making this again. When I decide to make moussaka I do this at the weekend as it requires a little bit of time. It still remains a popular dish in my apartment.

Traditionally this is made with minced lamb but I make mine with minced beef. Either works well. I also add ricotta to the topping and roast the aubergines in olive oil.

Ingredients:

2 aubergines (sliced)

500g mince

1 tbpsn ground nutmeg

1 small tub ricotta

1 egg

25g plain white flour

25 butter

3 cloves garlic (crushed)

olive oil

1 onion (finely sliced)

175ml red wine

2 tbpsn tomato puree

ground black pepper

salt

100ml milk

Serve with a fresh Greek salad including olives, feta, olive oil and rosemary.

• Preheat the oven to gas mark 5/ 180 degrees celsius
• Put the chopped aubergines into a baking dish (the dish you plan to bake the moussaka in). Cover in olive oil and place in the oven
• Take a large pan and heat some olive oil. Then add the mince. Once the mince has fallen apart and is cooking away add the onions and garlic. Add a pinch of salt and leave for 5 mins
• Then add the tomato puree and make sure everything is mixed well. Pour in the red wine, put on a high heat and place the lid on the pan
• Keep checking the mince to see when it has boiled down. This usually takes me about 15 mins
• Once the mince and wine has boiled down take it off the heat to leave to cool a bit for 5 mins
• In the meantime add the milk, flour, butter and nutmeg to a medium size saucepan and on a very low heat. Mix everything together on a low heat and then stir in the egg and ricotta. Whisk until it becomes soft and glossy
• Take the aubergines out of the oven and pour the meat on top
• Then pour the flour mixture on top of the meat. Sprinkle with ground black pepper and put in the oven for 45 -50 mins