Moussaka

A traditonal Greek dish. I learnt this recipe whilst staying with a friends Greek Mum on a beautiful island in the Cyclades. Always takes me back there!

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   1/ Place the sliced aubergine in cold water and soak for approx an hour. After this time, preheat the oven to gas mark 4 / 180.
   2/ Heat the olive oil in large pan, when sizzling add the onion and garlic and fry for a few minutes to soften.
   Add the lamb and brown, then pour in the red wine and simmer until reduced.
   3/Next add the tomatoes, puree, parsley, cinnamon and season with salt and pepper.
   4/ Whilst the meat mix is simmering on a low heat, in a frying pan, brown off all the vegetable slices - courgette, potato and drained aubergine. When each batch done, set aside on kitchen towel to drain off excess oil.
   5/In a large casserole / baking tray - place the aubergine on the bottom, add a layer of meat (half of it), then a layer of potato & courgette and the final layer of the remaining meat.
   6/ To make the bechamel sauce, Bring the milk to a boil in a saucepan, then reduce to lowest heat. Add the butter & cream. Whisk in the flour until thickens to a smooth sauce.
   pour in the beaten eggs and whisk to fully thicken. Melt in the parmesan.
   7/ Pour over meat and veg layers in the dish. Sprinkle grated nutmeg over the top. Place in oven and cook for approx hour until top golden.