Ingredients:
- 4 aubergines, sliced
- 4 potatoes, boiled and sliced
- 500g (1lb 1 1/2oz) minced lamb
- 5 ripe tomatoes
- 2 tbsp olive oil
- 2 onions, chopped
- 100ml (4fl oz) red wine1 bay leaf
- 1 clove garlic
- A pinch dried oregano
- 30g (1oz) grated cheese
- 40g (1 3/4oz) butter
- 20g (3/4oz) flour
- 425ml (15fl oz) milk
- 10 black peppercorns
- 1 bay leaf
Method:
Heat the oven to 180C/350F/gas mark 4. Heat the oil in a pan and sauté the onions. Add the meat and cook for 10 minutes. Add the tomatoes, garlic, herbs, salt and pepper and cook for 1 hour. Coat the aubergines with flour and fry them in hot oil. In a deep oven-proof dish place a layer of potato slices, season, then a layer of aubergine and season. Add a layer of the meat sauce. Repeat until all the ingredients are used. Make the béchamel sauce. Pour over the moussaka and sprinkle with cheese. Bake for 30 minutes and serve when warm.
