Revisited moussaka

A classic Greek dish with an Italian twist. Delicious balanced dish.

For 8 people

• 5 aubergines

• Lasagna sheets

• 2 chopped tomatoes cans

• 1 onion

• 500 g minced lamb

• 2 cloves of garlic

• 100 g gratted gruyere cheese

• 2 tablespoons frying vegetable oil

• Olive oil

• Salt and pepper

For the bechamel

• 600ml milk

• 50g butter

• 50g flour

• 1 teaspoon ground nutmeg

1. Peel the aubergine. Slice lengthway around 0.5cm thick. Lay in a tray with baking sheet and brush with olive oil on both sides. Cook in preheated oven at 180C for 30 minutes.

2. Peel and chop the onion and cloves. Heat 2 tablespoons of oil in a pot. Cook the onion for 5 minutes on low heat then add the cloves for 2 more minutes. Add the minced lamb, mix. Onced the meat is cooked poor the tomato cans. Mix and cook on low heat for 30 minutes. Add salt and pepper.

3. In a sauce pan, melt the butter on low heat. Add the flour, nutmeg and mix. Add the milk, use a whisk to mix and prevent lump. Let it cook on low heat, mixing from time to time until it thicken.

4. In the baking tray, put a slice of lasagna sheet at the bottom of the baking tray. Cover with a layer of the aubergines, followed by the minced lamb sauce then the bechamel. Repeat with a layer of lasagna sheet, the aubergines, the minced lamb sauce and the bechamel. Scatter gratted cheese on top.

5. Cook in the oven for 30-40 minutes.