Moussaka
Ingredients
Instructions
- Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. Peel and slice the onions; peel, de-seed and chop the tomatoes. When ready to cook, pat the aubergine slices dry with paper. Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
- When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
- Add the meat and fry.
- Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
- Heat oven to 180-C. (350 F.), gas mark 4.
- In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
- Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce.
- Reserve the egg white for use in another dish.
- Pour the sauce evenly over the surface of the dish.
- Grate the cheese over the sauce. Bake in the oven for 45 minutes until the topping is golden and bubbling.