Name: Mouth-watering moussaka
Yield: 6 servings
Cuisine: Bake
Ingredients: 3.00 aubergines medium; 3.00 potatoes medium; 50.00 ml flour; 0.00 oil for frying; 45.00 ml oil; 2.00 onion chopped; 2.00 garlic cloves, crushed; 750.00 g mince; 410.00 g tinned tomatoes chopped; 115.00 g tomato paste tinned; 2.00 ml oregano; 5.00 ml cinnamon ground; 0.00 sea salt and freshly ground black pepper; 30.00 ml margarine; 45.00 ml flour; 300.00 ml milk; 0.00 salt and freshly ground black pepper to taste; 250.00 ml cheddar cheese grated

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Ingredients (18)

3.00	aubergines — medium
3.00	potatoes — medium
50.00 ml	flour
0.00	oil — for frying
45.00 ml	oil
2.00	onion — chopped
2.00	garlic — cloves, crushed
750.00 g	mince
410.00 g	tinned tomatoes — chopped
115.00 g	tomato paste — tinned
2.00 ml	oregano
5.00 ml	cinnamon — ground
0.00	sea salt and freshly ground black pepper

Cheese custard

30.00 ml	margarine
45.00 ml	flour
300.00 ml	milk
0.00	salt and freshly ground black pepper — to taste
250.00 ml	cheddar cheese — grated

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Method:

Slice brinjals into 5 mm rings, sprinkle with salt and allow to stand for 30 minutes.
Peel and slice potatoes.
Pat vegetables dry and toss in flour.
Fry in hot oil until brown.
Drain well and reserve.
In a saucepan, heat oil and saut&eacute onions and garlic.
Add meat and brown.
Add remaining ingredients and simmer for about 30 minutes, or until sauce is thick.
To make custard, melt margarine, stir in flour and cook for 1 minute.
Add milk and stir continuously until mixture thickens and boils.
Add two thirds of the cheese and stir until melted.
Place layers in an ovenproof casserole as follows:half the brinjals, then half the meat. Repeat.
Cover with cheese custard.
Sprinkle with remaining cheese.
Bake at 160 °C for 40 minutes, then place under grill until golden brown.