Moussaka

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Step 1

To prepare the meat sauce: in a large frying pan, heat the oil over a medium to high heat. Add the onion, celery, garlic and carrot. Cook for approximately 5 minutes. Add the lamb mince and sauté until brown.

Step 2

Add the crushed tomatoes, tomato puree, mint and red wine and cook over a medium heat for 20 minutes.

Step 3

Season with salt and pepper to taste

Step 4

Preheat grill or oven to 200°C.

Step 5

To prepare the eggplant: line an oven tray with a layer of baking paper and grease with a little oil. Thinly slice

Step 6

(5-10mm) oval rounds of eggplant. Brush both sides of the eggplant with olive oil, sprinkle with salt and place on the prepared tray. Grill or bake until golden and tender, flip over and grill on the other side, approximately 10 minutes per side.

Step 7

Set aside and reduce oven temperature to 180°C.

Step 8

To prepare the béchamel sauce: place a medium sized saucepan on a low to medium heat and melt the butter.

Step 9

Add the flour and cook while stirring for 1 minute until it turns a gentle golden colour. Gradually add the warmed milk, stirring all the time to avoid lumps forming.

Step 10

Bring the sauce to a high heat until it thickens, stirring constantly.

Step 11

Over low heat add the crumbled feta and cottage cheese. Mix and heat through until just combined and season with salt and freshly ground black pepper to taste

Step 12

To assemble the moussaka: lightly grease an ovenproof deep sided 20 x 30cm dish

Step 13

Spoon half of the lamb mixture into the dish. Cover with a layer of eggplant slices and pour over half of the béchamel sauce. Repeat this process with the remaining ingredients. Season with paprika and freshly ground black pepper. Sprinkle with grated cheese.

Step 14

Bake in oven for around 30 minutes or until the béchamel sauce is golden on top. Remove from oven and leave to stand for 5 minutes.