Slice the aubergines into about 1cm thick slices
Season with salt and pepper and fry in hot veg oil until lightly browned . Drain on kitchen towel
In a large pan heat the olive oil and fry off the onions until softened and lightly brown
Add in the tomato puree and garlic
Now add in the mince , breaking it up and letting it colour
Pour in the red wine ( if using ) or water , stir through . Let it evaporate
Now add in the tomatoes and seasonings
Bring it up to the boil and let it simmer for about 45 minutes
Meanwhile make your bechamel sauce
Melt the butter in a pan
When melted add in the flour and cook it for a few minutes
Add the milk gradually and keep stirring all the time , as the sauce thickens
When they cleaned take it off of the heat and what so in the egg yolks , a little salt and pepper and the nutmeg Whisk quickly you do not want scrambled eggs or omelettes !!
Heat oven to 180C
In an ovenproof dish assemble your moussaka .Remove the cinnamon stick and bay leaf from the meat . Start with a layer of aubergine then meat then aubergine . Finish with the bechamel sauce and sprinkle with the grated cheese
Bake for about 1 hour . Let it sit for a few minutes before serving with a nice salad
This can be frozen
Ingredients
Directions
Slice the aubergines into about 1cm thick slices
Season with salt and pepper and fry in hot veg oil until lightly browned . Drain on kitchen towel
In a large pan heat the olive oil and fry off the onions until softened and lightly brown
Add in the tomato puree and garlic
Now add in the mince , breaking it up and letting it colour
Pour in the red wine ( if using ) or water , stir through . Let it evaporate
Now add in the tomatoes and seasonings
Bring it up to the boil and let it simmer for about 45 minutes
Meanwhile make your bechamel sauce
Melt the butter in a pan
When melted add in the flour and cook it for a few minutes
Add the milk gradually and keep stirring all the time , as the sauce thickens
When they cleaned take it off of the heat and what so in the egg yolks , a little salt and pepper and the nutmeg Whisk quickly you do not want scrambled eggs or omelettes !!
Heat oven to 180C
In an ovenproof dish assemble your moussaka .Remove the cinnamon stick and bay leaf from the meat . Start with a layer of aubergine then meat then aubergine . Finish with the bechamel sauce and sprinkle with the grated cheese
Bake for about 1 hour . Let it sit for a few minutes before serving with a nice salad
This can be frozen