Ingredients

1lb Minced Lamb or Beef

I small onion chopped

1 Large Aubergine

2 cups tomato juice

1/2 teasp Chilli Powder

Cooking oil

Salt and pepper

Bechamel Sauce

2 tbsp butter

2 tbsp flour

300ml hot milk

pinch of grated nutmeg

Method

Brown minced lamb or beef and onion. Season and set aside.

Slice and fry the aubergine.

Remove and drain on absorbent paper and set aside.

Add tomato juice to beef or lamb.

Add 1/2 teaspoon on chilli powder to beef or lamb

Cook for 10 minutes

In a casserole dish layer alternately the aubergine and and lamb mix.

Prepare a Bechamel sauce by melting the flour in a saucepan, stirring-in the flour until incorporated. Cook for about a minute then gradually add the hot milk, stirring with a whisk to prevent lumps from forming. Bring to a simmer and cook until the sauce thickens then add the nutmeg. Pour out a little sauce, whisk-in the egg yolk and slowly pour back into the pan, whisking all the while.

Now pour the sauce of the moussaka.

Cook on 375 degrees for 35-40 minutes until golden brown on top.

Cooks Comments and Tips

.