Moussaka

Servings: 10

~Ingredients

1.4 kilograms eggplant (large size)
Salt
500 grams ground lamb
180 grams onion, chopped
1 clove garlic, minced
90 ml olive oil
200 ml fresh or canned tomato sauce
150 ml red wine
¼ teaspoon cinnamon or dalchini
¼ teaspoon dried tarragon (a herb)
¼ teaspoon nutmeg or jayatri
1 tsp spring onion greens, chopped fine
Freshly ground black pepper to taste
2 cups shredded parmesan cheese
4 Bechamel sauce (made by cooking a mixture of flour, butter and milk in the ratio 1:1:8 seasoned with ¼ tsp nutmeg)

~Method

Peel the eggplant and cut into half inch slices. Sprinkle with salt and place on paper towels to drain.

Sauté the ground lamb, onions and garlic in olive oil, stirring until the lamb is brown and crumbly. Add the tomato sauce, wine, cinnamon, nutmeg, tarragon, spring onion greens and parsley and mix well.

Simmer for 20 minutes. Season with salt and pepper.

Pat the eggplant dry. Brush a pan with olive oil and add the eggplant. Brown it quickly over high heat and drain on paper towels.

Preheat the oven to 350 degree Celsius and oil a baking dish.

Layer half the eggplant in the prepared baking dish. Layer the lamb mixture, 1/3 of the cheese, the remaining eggplant and half the remaining cheese in the dish. Spread the Bechamel sauce over the layers. Sprinkle with the remaining cheese.

Bake for one hour or until brown.

Cut into 3-inch squares to serve. The rough taste of eggplant and the strong flavour of the lamb blends perfectly with a Chardonnay (dry, white wine).

Recipe: Executive Chef Joy Bhattacharya, Hilton Towers, Mumbai