Moussaka
2 aubergines - sliced
400g lamb - minced
1 red onion - diced
2 cloves garlic - mashed
1 can tomatoes
1 teaspoon sugar
185ml red wine
1 bay leaf
1 cinnamon stick
Parmigiano-Reggiano - grated
Béchamel
Greek Salad
400g lamb - minced
1 red onion - diced
2 cloves garlic - mashed
1 can tomatoes
1 teaspoon sugar
185ml red wine
1 bay leaf
1 cinnamon stick
Parmigiano-Reggiano - grated
Béchamel
Greek Salad
Fry lamb in casserole.
Add onion and garlic.
Add wine and boil until the liquid has reduced to almost nothing.
Add tomatoes, sugar, cinnamon and bay leaf.
Cover and bake at 170°C for 1hr.
Salt and rest aubergines for 30mins then rinse and pat dry.
Drizzle olive oil over aubergines and bake on a baking tray at 170°C for 30mins.
Layer a baking tin with aubergines and meat sauce.
Top with Béchamel and Parmigiano-Reggiano.
Bake at 180°C for 30mins.
Serve with Greek Salad.
Add onion and garlic.
Add wine and boil until the liquid has reduced to almost nothing.
Add tomatoes, sugar, cinnamon and bay leaf.
Cover and bake at 170°C for 1hr.
Salt and rest aubergines for 30mins then rinse and pat dry.
Drizzle olive oil over aubergines and bake on a baking tray at 170°C for 30mins.
Layer a baking tin with aubergines and meat sauce.
Top with Béchamel and Parmigiano-Reggiano.
Bake at 180°C for 30mins.
Serve with Greek Salad.