Greek Moussaka
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Ingredients
350g (12oz) aubergines
350g (12oz) courgettes
1 x 400g (14oz) tin tomatoes (use at this time of year) but very ripe fresh tomatoes are best in summer
1 tbsp olive oil plus extra for frying
1 onion, finely chopped (include some green part of spring onion if you have it)
1 large garlic clove, crushed
450g (1lb) cooked minced lamb
1 tbsp chopped fresh marjoram or thyme
2 tsp chopped fresh parsley
1 bay leaf
pinch of grated nutmeg
2 tsp plain white flour
salt and freshly ground pepper
50g (2oz) raisins, plumped up in hot water while you prepare the other ingredients (optional)
For the topping:
45g (1 ½ oz) butter
45g (1 ½ oz) plain white flour
600ml (1 pint) whole milk
1 bay leaf
2 egg yolks
2 tbsp cream
110g (4oz) grated Gruyère or mature Cheddar cheese or a mixture
salt and freshly-ground pepper
Method
Slice the aubergines and courgettes into 1cm (½ inch) slices, score the flesh lightly with a sharp tip of a knife, sprinkle with salt. Leave for half an hour. Roughly chop the tinned tomatoes. Peel and chop the fresh tomatoes finely, if using. Keep the juices.
Heat a tablespoon of olive oil in a heavy saucepan over a gentle heat, add the onions and garlic and cover and sweat for 4 minutes. Add the meat, herbs, bay leaf and nutmeg to the onions. Stir in the flour, cook for 1 minute then pour in the tomatoes and their juice. Bring to the boil, stirring, and simmer for 2-3 minutes. Season well.
Dab the aubergines dry with kitchen paper. Heat a pan-grill over a fairly high heat. Brush both sides of the aubergines generously with extra virgin olive oil, cook until richly coloured on each side. Brush both sides of the courgettes with olive oil, pan-grill until richly coloured on each side. As the courgettes are ready, transfer into the bottom of a shallow casserole. Tip the meat mixture onto the courgettes, sprinkle with the drained raisins if using, then lay the fried aubergines on top. See that the top is as flat as possible.
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Melt the butter in a saucepan. Stir in the flour. Cook, stirring for 1 minute, then draw off the heat, add the milk slowly, whisking out the lumps as you go. Add the bay leaf. Return the pan to the heat and stir until boiling. Season with salt and pepper and simmer for 2 minutes until thickened. Whisk the egg yolk with the cream in a medium-sized bowl. Pour the sauce on to this mixture whisking all the time. Add half the cheese and pour over the aubergines in the casserole. Sprinkle the rest of the cheese on top and bake for 30-35 minutes in the preheated oven until completely reheated and nicely browned on top. Serve with a good green salad.
Moussaka can be made up in large quantities ahead of time, cooled quickly and frozen after it has been closely covered with parchment paper.
Note: In Autumn, if using fresh tomatoes at the end of the season, it may be necessary to use about 65ml (2 ½ fl oz) of stock to make the mince juicy enough.
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