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LOCATION: Recipes >> Greek >> Moussaka 02

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Yield: 4 servings

1 lb aubergines, sliced
2 tb plain flour
2 tb oil
1 lb minced lamb
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
14 oz tin chopped tomatoes
salt and pepper
1/4 ts freshly grated nutmeg or ground nutmeg
1 oz hard cheese, grated

1/2 pt milk (1.25 Cups)
1 oz plain flour
1 oz butter
pinch nutmeg

Pat the aubegines dry with kitchen paper and dip them in the flour.
Heat the oil in a large pan and lightly fry the aubergines until
golden. Take them out of the pan and drain well. Put the crushed
garlic and chopped onion into the pan together with the minced
lamb. Fry until the vegetables are soft. Add the tinned tomatoes,
salt, pepper and nutmeg and simmer for 30 minutes. Meanwhile make
the bechamel sauce.

Put the milk, flour, butter, pinch of nutmeg and salt into a saucepan
and whisk until blended. Whisk as it comes to the boil. Turn the
heat down, still whisking to make sure it is smooth and thick. In
an ovenproof dish, alternately layer the aubergines and the lamb
mixture, ending with a layer of aubergine. Stir the cheese into
the sauce and pour over the top. Bake for 40 minutes in a medium
oven, Gas Mark 4, 350 deg F, 180 deg C, until the top is golden
aand bubbling. Serve with a green salad.


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