Moussaka

(serves 4)

This classic Mediterranean dish is like an eggplant-based version of lasagne. I absolutely love it as the baking process allows the eggplant to absorb all the juicy meaty oily goodness of the lamb  The tastiest version i remember was after a trip to Gallipoli, it was served up in this dodgy looking Turkish restaurant just before we caught a night bus... don't know if i was just starving but it was absolutely sensational and i totally fell in love with eggplant all over again! 

Instead of a béchamel sauce, i've used a ricotta and feta mix on top to keep it simple and make it a bit healthier (sort of).

Prep time: 40min

Cooking time: 45min

Ingredients:
1 large eggplant 
500g lamb mince
1 brown onion
2 cloves garlic
3 bay leaves

5-8 sprigs oregano
400g canned tomatoes
100mL red wine
1-2 potatoes (optional)
100g ricotta
100g Danish feta

Method:
1. Preheat the oven to 180˚C.
2.Cut the eggplant into thin slices. Sprinkle with salt and leave for 20-30min in the fridge to sweat the eggplant.
NB. Sweating the eggplant means it will have drops of water water come to the top. This helps to reduce bitterness and improve the texture of the eggplant.
3. Remove the eggplant from the fridge. Press down firmly on the eggplants with a paper towel to remove as much moisture as possible. 
4. Lightly drizzle the eggplant with olive oil and grill under medium heat for 3-5min until just brown.

5. Meanwhile, finely dice the onion.
6. Heat a large frypan with 1/2 olive oil, then add the onions, garlic, 3 sprigs of oregano and bay leaves and fry for 1-2min until the aromas are released.
7. Add in the lamb mince and continue to cook for 4-5min, breaking it up with a wooden spoon. Once the meat is mostly cooked, add in the canned tomatoes and red wine. Cook for 20-30min to reduce.

8. Thinly slice the potatoes.
9. Layer a casserole dish with eggplant, mince, potatoes, mince and eggplant again. 

10. Mix the ricotta, feta and 1-2 tsp oregano together and sprinkle on top. Drizzle some olive oil on top and place in the oven to bake for 45min, or until the potato is cooked through.

11. To serve, cut into quarters and serve with a side of salad or warm bread.