Moussaka
Here's a lovely, warming dish for this time of year. - Dean Edwards' moussaka, that's also healthy because it uses yogurt instead of butter and cheese for the topping.
Moussaka (serves 4)
Ingredients:
500g lamb mince1 large aubergine sliced 1⁄2 cm thick2 medium potatoes peeled and sliced1 onion finely diced4 cloves garlic crushed1 tbs fresh mint chopped1⁄2 tsp ground cinnamon500ml carton tomato pasatta1 tbs tomato puree100ml white wine150ml lamb stock1 tbs dried oregano1 tsp sugar
Topping:
200ml sour cream100g feta cheese crumbled1 egg beatenSmall grating of nutmeg
Method:
Slice the aubergine then rub with a little olive oil. On a pre-heated griddle pan cook for 2-3 minutes per side then set aside, you may have to do this in batches.
Meanwhile par-boil the sliced potatoes in boiling water for 3-4 minutes, drain then set aside.
Brown the lamb mince until golden, this should take 6-7 minutes, then remove from the pan and set aside.
Cook the onion and garlic for 5 minutes.
Sprinkle in the spices and give a good stir before pouring in the white wine and reducing a little, return the lamb mince back in along with the rest of the ingredients bring up to a simmer then cook for 15 minutes.
In a small bowl mix the sour cream, feta, egg and nutmeg then season.
In an oven dish add a layer of mince then top with potato's, season then add another layer of mince, layer on the aubergine then top with the rest of the mince, pour over the feta mixture then cook in a pre-heated oven set at 190c / gas mark 5 for 40 minutes. Serve with a greek salad.