Greek Mousakka

Of all the Greek recipes that I tried, Moussaka was my favourite. Its quite filling, and goes well with a nice glass of red wine.

• Cut the Aubergines (egg plant) into thick slices, sprinkle with salt and leave for half an hour
• Drain them thougroughly and fry in butter and oil until golden on both sides
• Slice the onions thinly and fry them in the remaining butter until they are pale gold.
• Combine the meat with the breadcrumbs, water and tomato purée. Season.
• Line the base of a heat proof dish with half the fried augergine slices.
• Cover with the meat mixture and onions
• Arrange the remaining aubergine slices on top
• Beat egg into the cheese sauce and pour over the aubergine slices in the heat proof dish.
• Sprinkle with cheese
• Bake in oven at 180°C/350°F/Gas Mark 4 for between 45 minutes to 1 hour.

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