Aussie Style Moussaka Recipe

How to make it

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• Slice the aubergines into 5mm thick slices
• Place out on oven trays and grind salt onto them
• Allow to sit for ten minutes till salt is dissolved
• While this is happening cook the lamb in a heavy based fry pan
• Drain juices from the lamb through a sieve and cook further until brown
• Cut up onion, coursely and cook in the lamb with oregano pepper, lemon juice, wine, and grated nutmeg, 1 full nut
• heat up a bbq plate and spray with olive oil, cook all of the aubergine until browned on the outside, but not sloppy
• Line a large lasagne baking dish with the aubergine, bottom and sides, overlap and unsure there are no gaps
• drain juice from 2 tins of canned tomatoes
• mix tomatoes into the lamb mix and then spoon into the lasagne dish lined with the roasted aubergine
• use a spatula to squash down the mix, note it shouldn't have any free moisture
• place the rest of the aubergine on top, ensure there is a about a 2-3cm gap to the top of the baking dish
• preheat the oven to 180c and place baking dish in the oven straight away
• In a mixing bowl mix together the yogurt, eggs and parmesan cheese ensure it is thoroughly mixed
• grate another nutmeg nut
• fold 1/2 of the grated nutmeg, the chives and some pepper into the mix
• Take the baking dish of the oven and squash down again with the spatula
• spoon the egg/yogurt/cheese mix on top spread and fill the dish with it, ensure the top is completely covered
• sprinkle the rest of nutmeg on the top and crack a good amount of pepper on top
• place back in the oven at 180c for about an hour, or until there is dark brown crust on top of the yogurt mix
• Take out and allow to stand for a few minutes
• Serve similar to lasagne, with lettuce tomato, onion and fetta cheese salad
• Drink the remainder of the shiraz with this meal (i know you were tucking into it as you were cooking) and it will compliment the spicy nutmeg flavours.
• This makes great leftovers as the next day the flavour would have infused completely