500 gm minced lamb (or Beef)
Can of tomatoes
1 finely chopped onion
Finely chopped garlic (to taste)
1 kilo aubergines
75 gm butter
Plain flour 75gm
A large glass of white wine
Small stick of cinnamon
Large pinch of oregano
Cook the potatoes, drain, cool, slice and set aside.
Slice and salt the aubergines. After 15 minutes wash and drain the aubergines and gently fry in olive oil – set aside.
Gently fry the onions and garlic in more oil until soft, remove from the pan and set aside. Increase the heat and brown the meat (minced lamb may produce a lot of fat which can be skimmed or drained).
When the meat is browned, reduce heat, return the onion and garlic to the pan, and add the wine cinnamon, cloves and oregano. After a couple of minutes add the tomatoes and seasoning. Simmer for 30 minutes.
A béchamel sauce is made by gently heating flour in butter, when the flour and butter have become a paste the milk is gently added. When this has been done add 50 gm of grated cheese (
The four parts of the Mousakka now come together. Oil a suitable oven dish and layer potatoes, aubergine, meat aubergines, potatoes and finally fold the sauce over the top.
Grate more cheese over the top and bake in the oven for 45 minutes (150C).
Serve with salad and crusty bread.