Name: Moussaka
Yield: 4 servings
Ingredients: None None Olive oil cooking spray; 1 None large eggplant, thinly sliced; 1 None onion, finely chopped; 1 clove garlic, crushed; 1 lb ground lamb; 1 x 14 oz can crushed tomatoes; 1 cup dry white wine; 1/2 tsp nutmeg; 1.5 oz cheddar, grated; None None White sauce; 2 cups milk; 2 tbsp cornstarch; None None Salad, to serve; None None Crusty whole wheat bread, to serve

1
Preheat oven to 350u00b0F. Preheat a grill or grill pan on high. Spray a 6-cup capacity baking dish with oil.
2
Spray eggplant with olive oil. Grill 1-2 minutes each side, until light grill marks appear.
3
Spray a large frying pan with olive oil. Saute onion and garlic on medium 3-4 mins, until onion is tender. Increase heat to high and add lamb, browning well, breaking up with a spoon as it cooks.
4
Add tomatoes, wine and nutmeg. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes. Season to taste.
5
Meanwhile, make white sauce: In a small saucepan, gradually stir milk into cornstarch until smooth. Cook over medium heat, stirring, until sauce boils and thickens. Reduce heat to low and simmer 2-3 minutes. Season to taste.
6
Arrange eggplant in baking dish. Spoon meat sauce over, then cover with white sauce. Sprinkle evenly with cheese. Bake 20-25 minutes until golden. Serve with salad and bread.

Moussaka

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