Greek Moussaka

• Ingredients:
• 
  
• 1 onion, chopped
• olive oil
• 1 garlic clove, crushed
• 750 grams minced lamb
• 1 teaspoon cinnamon
• 100 ml white wine
• 400 grams tomatoes
• 2 tablespoons chopped parsley
• 2 aubergines, sliced
• 600 ml milk
• bay leaf
• 4 black peppercorns
• 75 grams butter
• 75 grams flour
• 4 potatoes cooked and sliced
• 2 eggs

How to cook:

Cook the onion in a little oil until soften, then add the garlic. After a minute, add the mince and brown, breaking up any lumps. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley. In another skillet, fry the aubergines with sunflower oil on both sides then drain on kitchen paper. Bring the milk to a simmer with the bay leaf and peppercorns. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce. Strain and season. Heat the oven to 180C. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season. Whisk the eggs into the white sauce and spoon over. Bake for 30-40 minutes until brown. Kali oreksi!