MOUSSAKA RECIPE

2 fat garlic clove cloves, crushed

3 heaped teaspoon dried oregano

2 teaspoon ground cinnamon

2 bay leaves

200ml dark wine

400g can chopped tomato plants

2 tablespoons of tomato pure

tablespoons of light brown soft sugar

550g Maris Piper taters, peeled and sliced into 5mm models

• 40g unsalted butter
• 40g plain flour
• 450ml dairy
• 40g article" data-tooltip-w >parmesan, finely grated

Method

Heat a fry pan more than a high temperature. Drizzle 4 tablespoons of from the oil within the slices of aubergine and fry them in a number of batches for five-7 mins or until golden brown and starting to soften. When they look just a little dry during cooking, give a dash more essential olive oil. Put aside on the plate lined with kitchen paper.
Heat 1 tablespoons of from the oil inside a large flameproof casserole dish or saucepan more than a medium-high temperature. Add some mince and fry for 8-ten mins until an in-depth golden brown, regularly stirring and dumping a wood spoon. Tip right into a bowl and hang aside. Add some remaining oil towards the casserole. Tip within the onion plus a pinch of salt and fry lightly for 10-12 mins or until softened and turning translucent. Add some garlic clove, oregano, cinnamon, chilli and bay cooking for any further min. Return the lamb towards the pan and pour at a negative balance wine, provide a bubble and lower your wine by half. Stir with the tomato plants, tomato pure and brown sugar, together with 200ml water. Season. Lower heat and simmer lightly, uncovered, for 25 mins, stirring from time to time before the sauce has thickened.
Heat oven to 200C/180 fan/gas 4. Bring a sizable pan of gently salted water towards the boil. Add some potato slices and prepare for six mins, drain inside a colander and then leave to steam dry for ten mins.
Melt the butter in a tiny saucepan, stir within the flour and prepare more than a medium heat for 1 min. Remove in the heat and whisk within the milk, flowing inside a bit at any given time, until smooth. Go back to heat and produce to some simmer, cooking for several mins. Remove in the heat and whisk with the parmesan, just a little grated nutmeg and a few seasoning, and lastly the entire egg along with the yolk.
Have a large rectangular ovenproof dish. Spoon another from the meat in to the dish and disseminate evenly, adopted by half the aubergine and half the potato, then all of those other meat and the other layer of aubergines, adopted by taters. Finish using the bchamel, smoothing the very best over and done with a palette knife. Make the center from the oven and prepare for 50 mins or until deep golden brown. Whether it browns an excessive amount of during cooking, cover the dish. Put aside for ten mins to awesome before serving.