Moussaka

Ingredients

1 pound aubergines, sliced
2 tb plain flour
2 tb oil
1 pound minced lamb
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
14 ounces tin chopped tomatoes
salt and pepper
1/4 ts freshly grated nutmeg or ground nutmeg
1 ounce hard cheese, grated
1/2 pint milk (1.25 Cups)
1 ounce plain flour
1 ounce butter
pinch nutmeg
salt

Instructions

Yield: 4 servings. 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.