Lamb Moussaka

This recipe is delicious and really easy to make. Reheats well too. I just added in whatever veges I had in the fridge and whatever fresh herbs I had so no need to include everything I have listed... Enjoy!

Ingredients:

• 2 eggplants
• 1 sweet potato
• olive oil
• 800g-1kg lamb mince
• 1 onion, chopped
• garlic, chopped
• 1 zucchini, grated
• 1 teaspoon allspice
• 2x 400g tinned tomatoes
• 1/2 cup water
• 1/4 cup fresh parsley, thyme, rosemary
• 1 teaspoon dried mixed herbs
• 1 small tin tomato paste
• Salt and pepper
• 50g butter
• 2 tablespoons plain flour
• 1 1/2 cups milk
• nutmeg
• 1 egg
• grated cheese

Method:

1. Thinly slice and cook the eggplant and sweet potato in the pan with oil until golden (or grill in the oven).
2. Brown lamb with the onion and garlic.
3. Add the allspice, mixed herbs, fresh herbs, tinned tomatoes, tomato paste, grated zucchini, salt, pepper and water.
4. Simmer for a while to reduce.
5. Layer the eggplant, mince, potato (repeat and finish with eggplant) in a casserole dish.
6. To make the white sauce, melt butter and whisk in the flour until mixed. Slowly add milk and stir until the sauce thickens. Add a pinch or so of nutmeg and one egg and continue whisking to mix. Pour over the eggplant in the casserole dish and sprinkle the cheese on top.
7. Bake in the oven for around 30mins or until the cheese is melted and golden.