Lamb and Aubergine Casserole

Moussaka

680g (1½lb) Lean Minced Lamb
600ml (1 pint) Béchamel Sauce
1 x 400g (14oz) Tin Chopped Tomatoes
175ml (6floz) Olive Oil
115ml (4floz) White Wine
110g (4oz) Parmesan Cheese
3-4 Large Aubergines
1 Large Onion
2-3 Garlic Cloves
1 tbsp Fresh Oregano
1 tsp Thyme Leaves
¼ tsp Cinnamon
2 Bay Leaves
Salt and Pepper

Peel and finely chop the onion, crush the garlic, chop the herbs.
Place two tablespoons of oil into a frying pan and saute the onion until lightly browned, add the garlic and cook for an additional 1-2 minutes.
Add the lamb and fry over a high heat for 3-4 minutes.
Add the tomatoes, wine, cinnamon and herbs, simmer gently for 30-40 minutes, seasoning to taste.
Remove the stalks from the aubergines and cut lengthways into 1cm (½ inch) slices.
Heat one tablespoon of oil in a frying pan and fry the aubergines in batches until tender and lightly coloured on each side.
Place in the bottom of a 2.25 litre (4 pint) ovenproof dish.
When making the béchamel sauce, add the grated cheese.
Spoon the cooked lamb mixture over the aubergines, pour over the sauce
Pre-heat the oven to 200°C: 400°F: Gas 6 and bake for 25-30 minutes until golden brown.
Serve with a crisp salad.

GreekRecipes

Lamb and Aubergine Casserole

Moussaka

Greek
Recipes