Moussaka may have its roots in Greece but no one makes individual moussakas in terracotta pots quite like the Cypriots.
Preparation Time:20 minutes
Cooking Time:50 minutes
Level of Difficulty:Easy
- 2lbs (1kg) aubergines or courgettes (trim med and sliced lengthways in thick slices)
- 2 large potatoes, cooked, peeled and sliced (optional)
- 1 glass (100mls) olive or sunflower oil
- 2 medium onions sliced
- 1lb (500g) beef or lamb mince
- 200g tin of tomatoes
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 glass (100mls) red wine
- Salt and freshly ground black pepper
- 3oz (75g) butter
- 4 level tablespoons flours
- 1 pint warm milk
- Ground nutmeg
- 2 eggs
- 1 glass (2oz) grated cheese – halloumi, gruyere or cheddar
- Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and squeezing them gently, pat dry with kitchen towel. The courgettes need no attention.
- Fry the aubergine or courgette slices in oil, turning the slices so that they brown but don’t cook through. Leave them to drain on kitchen paper.
- In another pan fry the onions in the rest of the oil till soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and wine and continue to cook for about 25 minutes when the liquid should have absorbed.