Moussaka

Ingredients

1 onion, chopped
450g (1lb) minced lamb or beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mint
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 bay leaf
dash of red wine
150ml (¼ pint) water
3 tbs tomato purée
1 large aubergine/eggplant, sliced
300ml (½ pint) thick white sauce
100g (4oz) grated cheese

Directions

Pre-heat the oven to 200 C/400 F/Gas Mark 6. Fry the onion and minced meat for 4-5 minutes. Blend the spices with the water and tomato purée and add to the pan. Simmer for 5 minutes.
Layer the mince mixture and aubergine/eggplant in an ovenproof dish, finishing with aubergine/eggplant. Top with the white sauce and sprinkle with the grated cheese. Bake for 40 minutes.
Serve with a crisp green salad.

Hints & Tips

Replace half of the aubergine/eggplant with sliced potatoes. For a change, place the mince mixture in an ovenproof dish and top with mashed potato and grated cheese and bake until browned.