Moussaka

Ingredients
Filling:
2 aubergines (1cm slices)
1 tsp fine salt
500g Maris Piper potatoes (1cm slices)
750g lamb mince
1 onion
2 garlic cloves
1 tsp dried oregano
1.5 tsp dried mint
2 bay leaves
1/2 tsp ground cinnamon
1/2 tsp salt
200ml red wine
400g can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
Salt and pepper
Topping:
50g butter
50g plain flour
400ml milk
1 tsp freshly grated nutmeg
25g grated parmesan
1 egg, beaten

Method
1. Slice the aubergines thinly, and layer in a colander, sprinkling each layer with salt - allow to drain for 20 minutes then rinse and pat dry with kitchen towel.
2.  Preheat oven to 180°C (160°C fan) - spread aubergines out in a roasting tin, brush with olive oil and bake for 10 minutes until just softened - set aside to cool.
3.  Cook the potatoes in boiling water for 5 minutes, drain and allow to cool.
4.  Put the lamb, onions, garlic, herbs and cinnamon in a large frying pan and cook over a medium heat for 10 minutes, ensuring the mince is broken up.
5.  Stir in the flour salt, and freshly ground pepper, then add the wine, tomatoes, tomato puree and bring to a simmer.  Cook for 30 minutes stirring occasionally until the lamb is tender and the sauce has thickened. Season to taste.
6.  Make the topping by melting the butter in a saucepan and stirring in the flour, gradually stir in the milk - add half the parmesan and the nutmeg - simmer for 4-5 minutes stirring regularly and season to taste.  Remove from the heat and quickly stir in the beaten egg.
7.  Spoon 1/3 of the meat sauce into an ovenproof dish - cover with a layer of potatoes and a layer of aubergines - repeat with two more layers, finishing with aubergines.  Pour over the topping to form a thick even layer and sprinkle with the remaining parmesan.
8.  Bake for 45 minutes until the topping is golden brown and bubbling - stand for 10 minutes before serving.

Status
Very nice