Ingredients
Serves 4-6
2 medium eggplants
2 tablespoons cooking salt
5 tablespoons cooking oil
1 medium onion, peeled and finely diced
2 garlic cloves minced
500g lamb mince
3 tablespoons tomato paste
1 teaspoon dried oregano
1 cinnamon stick
1cup beef stock
300 g potatoes, peeled and cooked
Salt and pepper
½ cup grated kefalagraveira cheese
Sauce:
30 g butter
30 g plain flour
50 g grated tasty cheese
1½ cups milk
Method
Slice the eggplant and spread on a plate and sprinkle with the cooking salt and leave for 30 minutes. Rinse and pat dry with paper towelling.
Fry the eggplant in a little oil until brown on both sides and set aside.
Heat the remaining oil and cook the onion and garlic until soft. Add the mince and cook until browned.
Stir in the tomato paste, oregano, cinnamon stick, stock and seasonings. Bring to the boil. Cover and simmer for 30 minutes.
Slice the cooked potatoes. When the meat has cooked remove the cinnamon stick.
Line the bottom of an oven proof dish with half the eggplant. Pour over half the meat mixture and top with the rest of the eggplant, remaining meat and layer with the potatoes.
For the sauce:
Melt the butter, stir in the flour and cook over a medium heat until the mix turns a sandy colour. Remove from the heat and add all the milk at once. Return to the heat and using a whisk stir the white sauce until it comes back to the boil and continue to boil for 2 minutes. Remove from the heat and stir in the cheese.
Pour the sauce over the Moussaka, sprinkle with the kefalagraveira cheese and bake in a moderate oven for 30 minutes or until golden brown.