Ingredients

• 6 tbsp olive oil
• 4 aubergines
• sliced
• 1 large onion
• chopped
• 2 garlic cloves
• crushed
• 600g/1lb 5oz lamb mince
• 1 x 400g tin chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp fresh oregano
• 150ml/5fl oz red wine
• 2 tbsp chopped fresh mint
• 120ml/4fl oz lamb stock
• 25g/1oz unsalted butter
• 25g/1oz plain flour
• 200ml/7fl oz milk
• heated to near-boiling
• 2 free-range eggs
• beaten
• pinch freshly grated nutmeg
• 75g/2½oz cheddar
• grated
• 75g/2½oz mozzarella
• grated
• salt and freshly ground black pepper
• 4 small courgettes
• cut into ribbons using a peeler
• 4 tbsp olive oil
• 1 lemon
• juice only
• 2 tbsp fresh mint

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Heat a frying pan over a medium heat. When hot
• add 4 tablespoons olive oil and the aubergines. Fry for 2-3 minutes
• then set aside on a plate lined with kitchen paper.
• In a separate pan
• heat the remaining oil. Once hot
• add the onion and garlic and fry for a further 2-3 minutes
• or until the onions have softened. Add the lamb mince and cook for 4-5 minutes
• until browned. Add the tomatoes
• cumin
• cinnamon
• oregano and red wine. Cook for 2-3 minutes
• breaking up the tomatoes with a wooden spoon as they cook. Add the mint and stock. Bring to the boil
• then reduce the heat and simmer for 15 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• Layer the meat sauce and aubergine in a large baking dish like you would if you were making lasagne.
• Place the butter in a pan over a medium heat. When melted
• add the flour and cook
• stirring well
• for a minute. Add the hot milk and cook
• stirring constantly
• for 2-3 minutes
• until the mixture has thickened. Stir in the eggs and nutmeg
• season with salt and freshly ground black pepper. Add half of the grated cheddar and mozzarella and continue to cook
• stirring
• until combined and smooth.
• Spoon the cheese sauce over the top of the lamb and aubergine
• then sprinkle with the remaining cheddar and mozzarella.
• Bake for 20-25 minutes
• until the cheese topping is golden-brown and bubbling.
• For the courgettes
• heat a griddle pan. Toss the strips of courgette in oil to coat and cook for 1-2 minutes or until charred. Place in a bowl and mix with the lemon juice and fresh mint.
• Serve the moussaka in slices with the courgettes alongside.