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Egg & Lemon Soup | Moussaka | Walnut Delight

Moussaka

Ingredients:
2 Large Eggplants, sliced
2/3 Cup Oil
30g Butter
2 Onions, sliced
1kg Minced Lamb
½ cup Tomato Sauce
2 Cloves Garlic, crushed
Pinch Nutmeg
6 boiled, sliced Potatoes
Salt and Pepper
White Sauce:   30g Butter
                        ¼ cup Flour
                        1½ cups Milk
Topping:  2/3 cup grated Cheddar Cheese

Method:

1. Sprinkle Eggplant with Salt and leave for ½ hour.
2. Drain, dry with kitchen paper.
3. Grill eggplant, brushing with oil.
4. Meanwhile, melt butter. Add onion, garlic and minced lamb and cook until browned.
5. Add tomato sauce, nutmeg, salt and pepper to taste and cook for 2 minutes.
6. White Sauce: Melt butter in a saucepan and stir in flour. Cook for 1 minute. Blend in milk, a little at a time, and whisk until mixed. Bring to the boil. Simmer for a couple of minutes.
7. Arrange meat, potatoes, tomatoes and eggplant slices in alternate layers in a baking dish that has been sprayed with oil.
8. Spoon over white sauce and top with cheese.
9. Cook in a moderate oven (180°C) for about 45 minutes.