Delia Smith's Moussaka

450-500g minced lamb
1 large aubergine sliced into half-moon shapes
225g onions, sliced
2-3 cloves garlic, minced
olive oil
2 tbsps tomato puree
a splash of red or white wine
ground cinnamon
fresh parsley, or Herbes de Provence
salt & pepper

75g butter
75g plain flour
3/4 - 1 pt milk
50g Cheddar cheese
freshly ground nutmeg
2 eggs

Salt the aubergine, put in a colander, put a plate on top and weigh down with a tin of veg.
Rinse, then fry. Put onto kitchen paper to absorb excess o/o.
Fry the onion, add the garlic, then the lamb mince.
Add the tomato paste, wine, cinnamon and herbs.
Simmer for 20mins.

Melt the butter, stir in the flour gradually. Remove from the heat. Add the milk gradually (you may not need it all).
Add the cheese and grated nutmeg.
Whisk the eggs and then add them to the sauce. Whisk until thick and smooth.

Arrange the aubergines on the bottom of an ovenproof dish. Pour in the lamb mince mixture. (You may need to layer the aubergines and lamb alternately).
Pour the sauce over the aubergines and lamb mince.
Put in the oven for 40-60 mins on 160-180 degrees C.

Serve with salad, pilau rice, steamed vegetables or crusty bread (probably not all four or you'll probably explode!)