Moussaka

Ingredients

1-2 medium aubergines, cut lengthways into 5mm slices

2-3 tsp salt

3-4 tbsp olive oil, plus extra for brushing

1 large onion, finely chopped

Around 500g leftover roast lamb, coarsely minced or finely chopped, or use fresh, minced lamb

2 garlic cloves, peeled and crushed

1 tsp ground cinnamon

2 tbsp tomato purée

1 small glass red wine

Any gravy/juices left over from roasting the lamb

Salt and freshly ground black pepper

2 tbsp chopped parsley

For the topping

2 whole eggs, plus 1 egg yolk

150ml milk

250g Greek yoghurt (do not substitute, THICK, but if you have to, you can create a version from yogurt, see below)

1 pinch paprika

100g kefalotyri cheese (or mixture of parmesan and gruyère, grated)

How to make Greek Yogurt:

http://greekfood.about.com/od/greekcookingtips/ht/strainyogurt.htm

Also reference: http://www.squidoo.com/greek-moussaka-recipe

Http://www.guardian.co.uk/lifeandstyle/2010/oct/16/aubergine-recipes-hugh-fearnley-whittingstall

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