-
Heat 1 tsp of the oil in a
frying pan over a medium heat. Add the onion and cook for
about 5 mins until just beginning to brown. Increase the
heat to high and add the lamb mince and fry for 3-4 mins
until browned.
-
Stir in the tomatoes, cinnamon
and oregano with plenty of seasoning, reduce the heat and
simmer gently for 20 mins.
-
Meanwhile, preheat the grill
to hot. Cut the aubergine across into 18 thin slices. Lay
them out on a baking sheet and brush them lightly on both
sides with the rest of the oil. Grill the slices until
browning on one side, then turn them over to soften.
-
Preheat the oven to
200C/400F/Gas 6 and have two 500ml gratin dishes ready.
Lay 3 aubergine slices in each dish, spoon a quarter of
the mince mixture into each, add 3 more aubergine slices,
the rest of the mince and then the last slices.
-
Beat the egg in a jug, beat in
the corn flour and then beat in the yoghurt. Season and
pour the sauce over the top of the dishes, then sprinkle
with the parmesan cheese.
-
Put the dishes on a baking
tray and bake for 25 - 30 minutes until the moussakas are
bubbling and golden. Serve with salad or green vegetables.
|
DAILY
DINNERS 
