Moussaka

A Greek recipe, adopted by the Turks who claim they invented it (or maybe it's the other way around), anyway the name is Arabic which further confuses matters;  this is a simply scrumptious dish of layers of aubergine (eggplant) slices, a divine herby, spicy mince mixture somewhat akin to a classic ragu and a custard-batter mixture on top. Sometimes I will just put a little grated cheese between the layers, then a heap on top, rather than bother with the custard-batter stage.  Both ways are absolutely yummy but I actually prefer the grated-cheese version to the custard-batter version; that's just personal preference.  Try the recipe out a couple of times, using one or the other.

As with lasagne, you could make a vegetarian version, substituting a vegetable ragu or ratatouille for the meat layers.

Serve with red wine and a very plain green salad - just leaves and a simple vinaigrette, and crusty bread or pitta if liked. This is a very filling dish and tastes delicious the next day (if there are any leftovers) either heated up or cold.

Serves 4 - 6

Ingredients:

Method:

Meat Layer:

Heat a couple tablespoons of extra virgin olive oil in a stainless steel frying pan, add garlic and allow to stew for a few minutes, stirring and taking care not to allow the garlic to burn. Add mince and fry, breaking up as you stir so ground meat is well separated and browned. Add herbs and spices and a few grinds of both pepper and salt mills, stir through. Add tomato concentrate, tomatoes with juice (break tomatoes up well) and chicken stock. Turn down heat to a simmer, allow to bubble for 30 minutes or more. You want a quite dry consistency so turn heat up to evaporate liquid if its too wet when it's time to compile the dish.

Aubergine Layer: 

Slice aubergines crosswise, about half a centimetre thick. Place a few slices in a colander and scatter over some salt, layer the rest in this way and allow to sit for half an hour before rinsing off with cold water and draining well (pat dry on a tea towel also). The salting process draws out the bitter flavour that aubergines can have.

Heat a few tablespoons of olive oil in a non stick frying pan. Add several slices of aubergine at a time and allow to stew a little on each side until soft. Remove to a plate and continue, adding more olive oil if/when required (you don't want the aubergine to fry crisp, but rather stew).

Batter (if using):

Make batter, if using. First make a basic white sauce with the butter, flour and milk (see cheese sauce for how to do this - just don't add the cheese!) and simmer until sauce thickens. Season to taste with salt, pepper and pinch of nutmeg. In a glass bowl, beat eggs, then add in a little of the white sauce and whisk well. Add eggy mixture back into the white sauce, do not allow to boil again or eggs will curdle.

Assembly:

In an oval or rectangular baking dish (I love my oval Denby dish for this) place a layer of aubergine slices, using about a third of the whole amount. Then layer half the meat mixture over the top, and repeat aubergine and meat layers.  If using, pour custard-batter over the top.

If preferred, layer grated cheese (with a few grinds of pepper and salt) over the first layer of meat, then the remainder over the second and extra on top. 

Put into a pre-heated oven at 180C for about 45 minutes and until top is browned. Check occasionally. When ready, take out of oven and allow to cool and "set" a little, for about 15 minutes.  

Serve and enjoy!