Moussaka
Wholly not authentic, but:
Chop an onion and some garlic, and fry this gently in olive oil until soft. Add in some lamb mince and brown. Add chopped tomatoes, mixed herbs, bay leaves, red wine and some chopped carrots for good measure. Cook down until nice and thick.
Meanwhile, slice and salt some aubergines. Leave these in a colander to drain.
Make a cheese sauce - melt butter in a pan, add some flour and mix to a roux. Using a whisk, add milk slowly, bringing to the boil between each addition. Keep whisking after each addition to keep the sauce smooth. Once it is a reasonable consistency (I like mine fairly thick, but you may prefer yours a bit thinner), add the cheese, mix in until melted, and then turn off the heat.
Rinse your aubergine slices off under cold water, and fry in a hot pan until golden. Use these to line a lasagne dish, then add lamb mixture, then more aubergine slices, and top off with cheese sauce.
Pop in the oven and leave to bake until the top of the sauce is golden brown and bubbling, around 30 minutes or so.
Chop an onion and some garlic, and fry this gently in olive oil until soft. Add in some lamb mince and brown. Add chopped tomatoes, mixed herbs, bay leaves, red wine and some chopped carrots for good measure. Cook down until nice and thick.
Meanwhile, slice and salt some aubergines. Leave these in a colander to drain.
Make a cheese sauce - melt butter in a pan, add some flour and mix to a roux. Using a whisk, add milk slowly, bringing to the boil between each addition. Keep whisking after each addition to keep the sauce smooth. Once it is a reasonable consistency (I like mine fairly thick, but you may prefer yours a bit thinner), add the cheese, mix in until melted, and then turn off the heat.
Rinse your aubergine slices off under cold water, and fry in a hot pan until golden. Use these to line a lasagne dish, then add lamb mixture, then more aubergine slices, and top off with cheese sauce.
Pop in the oven and leave to bake until the top of the sauce is golden brown and bubbling, around 30 minutes or so.