for the moussaka

# one and a half pounds (675g) minced lamb
# 2 aubergines
# 1 onion, chopped
# 1 x 14oz. (400g) can of tomatoes
# 1 clove garlic, crushed
# 1 tsp. dried rosemary
# 4 fl. oz. (125ml) cooking oil
# salt and pepper

for the sauce

# 6 oz. (175g) ricotta cheese
# 4 fl. oz. (125ml) single cream
# 2 medium eggs, beaten

Procedures :
# Thinly slice the courgettes, sprinkle with salt and leave for 30 minutes before rinsing with cold water and drying on absorbent kitchen paper # Pour half the oil into a saucepan, add the garlic and onion and gently fry for 5 minutes, remove and drain # Stir in the lamb, continue cooking until it browns, then add tomatoes and juice out of the can # Stir in the rosemary and season to taste with salt and pepper # Bring to the boil then simmer gently for about 20 minutes # Pour the remaining oil into a frying pan then fry the aubergines until brown on both sides # Put the ricotta cheese, beaten eggs and cream into a bowl and stir thoroughly # Transfer the lamb mixture into a casserole, spread evenly and arrange the sliced courgettes on top # Cover with the cheese topping and bake in a pre-heated oven at 375F, Gas Mark 5, 190C for 35-45 minutes or until the top of moussaka is set and golden
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Category : Greek