Greek Moussaka

Dad always makes this one. Harry isn't a fan because of the aubergine and Lots likes it as long as there isn't too much ricotta topping! We love all of it!

Ingredients Serves: 4

• 1 large eggplant sliced into 1 cm slices

• 600g lamb mince

• 2 cloves of garlic, minced

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 1 teaspoon cinnamon

• 1/4 to 1/2 teaspoon cayenne pepper

• 1 (400g) tin chopped tomatoes

• 1 teaspoon tomato puree

• 1 bay leaf

• 1/2 teaspoon thyme

• 1/2 teaspoon oregano

• 250ml milk

• 25g butter

• 25g flour

• a pinch of grated nutmeg

• 30g crumbled feta cheese (grated parmesan or cheddar can be used)

• 250g ricotta

• 1 egg

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Directions Preparation:1hour  ›  Cook:50min  ›  Ready in:1hour50min

1. Preheat oven 180 degrees C.

2. Sprinkle the cut eggplants with salt and leave for 30 mins then rinse in a colander and dry well withpaper towels or a tea towel.

3. Put in a baking dish with 1 tsp olive oil. Mix to give a good coating. Roast for 30 mins.

4. Heat 1 teaspoon olive oil in frypan add mince, break up with a fork and cook till browned.

5. Add garlic, cayenne, cumin, cinnamon and coriander, stir for 1-2 mins. Add herbs, tomatoes and puree. Stir.

6. Turn down the heat to very low and simmer, covered for 30 mins.

7. To make the sauce, melt butter in pan, then remove from heat and stir in the flour to mix, return to heat and slowly mix in the milk. Stir over a medium heat until thickened. Season and add cheese and ricotta, stir.

8. Leave to cool.

9. In an ovenproof dish add a third of the lamb mixture, followed by half the eggplant, then the mince, then the eggplant, finishing with the rest of the mince (you can layer less or more according to dish size but make sure top layer is lamb.)

10. Lightly whisk eggs in a seperate bowl and then stir into white sauce.

11. Top the dish with white sauce and bake in oven for 50 mins.

Then eat!