Moussaka

There are a few layers in this and it doesn’t really matter which one you start with, I’ve set it out in the order I made it first time around. I would have started with the mince layer except I didn’t feel like washing the pan out to fry the other layers. Call me lazy if you like 😉

• Potato layer
• Slice 3 large potatoes into 1cm thick slices.
• Fry them in oil until golden brown.
• Layer them into the bottom of a casserole dish.
• I moved them into a deeper dish than this one because there are three more layers to go.

• Eggplant layer
• Slice 1 eggplant into 1cm thick slices.
• Fry the slices in oil until slightly golden and soft.
• Set them aside while you cook the mince layer.
• You’ll need to fry them in batches so they lie flat in the pan.

• Mince Layer
• Oil for frying, about 2 tablespoons.
• 2 cloves garlic, crushed.
• 1 small onion, diced.
• 1 teaspoon nutmeg.
• Fry these together until the mince is cooked.
• I like to cook it over a higher heat to start with then turn it down so it caramelises a little – that’s the brown stuff where it ‘catches’ slightly on the bottom of the pan.
• Add in 2 tablespoons tomato paste and a 440g tin of crushed tomatoes.
• Simmer the sauce until it’s nice and thick

• Assemble these layers
• Spoon the mince layer over the potatoes.
• Layer the eggplant over the mince.
• Next time I make it, I’m going to try cutting the eggplant into smaller pieces so it’s easier to eat with a splayd.

• Béchemel Sauce
• Melt a heaped tablespoon of margerine in a saucepan.
• Add in an equal amount of plain flour to make what’s called a ‘roux’. Cook this for about a minute – keep stirring it during that time.
• Pour in about three cups of milk and stir until it thickens. You want it to be about as thick as honey.
• You can add a bit more milk if it’s too thick, and you can simmer it for a bit longer to reduce it and make it thicker. You need to keep stirring it or it will stick to the bottom of the saucepan.
• Add in about a half a teaspoon of salt (taste it to check it’s to your taste).
• Stir in about a cup of grated cheese.
• Whisk in two egg yolks.
• Pour this over the other layers; this layer should be about 1cm thick.

Ingredient list

• Olive oil
• 2 cloves garlic
• 1 medium onion
• 300g mince
• 3 large potatoes
• 1 eggplant
• Nutmeg
• 2 tablespoons tomato paste
• 400g tin crushed tomotoes
• heaped tablespoon margerine
• heaped tablespoon plain flour
• 1 litre of milk (you only need about three cups, the rest is just in case)
• 1 cup grated cheese
• 2 egg yolks