Greece~Moussaka 1

Moussaka
Serves 4
Ingredients
1 large aubergine, sliced
2 large potatoes, parboiled and sliced
2 onions, peeled and chopped
1 tin of tomatoes
1 tbsp tomato purée
1 clove of garlic, crushed and finely chopped
1 lb (500 g) minced beef or lamb
2 tbsp oil
1 oz (25 g) butter
1 oz (25 g) flour
¾ pint (375 ml) milk
4 oz (100 g) grated cheese
Salt
Pepper


Sprinkle the aubergines generously with salt and leave
for 30 minutes. Then rinse and pat dry with kitchen
paper. Heat a tablespoon of oil in a frying pan and fry
the aubergines until they are soft. Then place on a piece
of kitchen towel to absorb the fat. Put some more oil in
the frying pan if needed and fry the onions, garlic, and
meat. After about 10 minutes, season, and add the
tomatoes and purée.
Grease a casserole dish with either butter or oil, and
fill it with alternate layers of aubergine and meat,
finishing with a layer of sliced potatoes.
To make the cheese sauce, melt the butter in a
saucepan, add the flour, and mix together. Remove from
the heat, and very gradually add the milk. Return to the
heat and boil until the sauce thickens, then remove from
the heat and add 3 oz (75 g) of the cheese. Pour the
cheese sauce over the top of the aubergine, and sprinkle
the rest of the cheese on top.
Bake for 40 minutes on Gas Mark 5 (200 °C, 400 °F).