Moussaka based on nice mr. Fernley Whittingstall’s recipe.

I have tried this recipe using goat or beef, both worked well.  I always use meat that I have previously casseroled.  The texture is good and you need some sauce with it.

 350 g meat not including sauce

3 or 4 long aubergines

1 small onion

2 cloves garlic

thyme, mint, coriander as preferred

150ml milk

150 ml fresh homemade yoghurt

1 egg

2 dessertspoons flour

some cheese grated (sml amount)

I also added home made lecsõ maybe half a cup

Slice aubergines, brush lightly with oil and grill till golden, both sides.  Fry onion and garlic. Chop beef or goat, add to onion, add sauce, tomatoes lecsõ, chillies as you like.

Cook gently to meld flavours and textures.

line deep bowl with aubergine slices, add 1/2 the meat sauce, add another layer of aubergines, and another layer of meat, then cover with one last layer of aubergines, and pour over sauce topping -

which is made by ;-

mix a little cold milk into the flour, when smooth add the rest of the 150 ml, add to this one egg and beat till well mixed, then add the youghurt and some salt.  Heat gently, when thickened and heated through pour over top aubergines and sprinkle on a litttle cheese.

Bake 30-40 mins in hot ish oven.

The top layer of yoghurt, sauce is essential for giving a lightly set slightly sharp accent offsetting the rich meat.  Serve with a green salad.