Ethan LOVES moussaka!

Moussaka (Makes 4 Adult portions & 2 Baby ones)

Ingredients:

Three aubergines, One small onion diced, 450 grams of beef or lamb mince, 2 garlic cloves crushed, Olive oil, 2 tablespoons of tomato puree, 75 ml of water, teaspoon of ground cinnamon, tablespoon of parsley, black pepper.

For the topping: 75 grams of butter, 75 grams of plain flour, 570ml of milk, 50 grams of grated cheese, nutmeg, 2 eggs.

Method:

Preheat oven to gas mark 4, 350'F or 180'C.

Fry onion in olive oil in a large pan for 5 minutes and add garlic.  Add meat to pan to brown, stir to break up any lumps.  Put tomato puree, water, cinnamon and parsley in a bowl together and mix.  When meat has browned pour tomato mix over it and the onions.  Stir in and leave on a low heat, stirring occassionally.  Put some olive oil in a frying pan or wok and fry aubergine on both sides in batches.  When all are browned remove from pan and soak up excess oil from them with kitchen paper.  To make the topping, take a saucepan and put on a medium heat.  Add butter and melt before adding flour. Gradually add milk and keep stirring.  Next add cheese and keep stirring until it has become a smooth cheese sauce.  Take off the heat and add some black pepper.  Allow the sauce to cool and then whisk both eggs into it.  To assemble: get a casserole dish and put a layer of aubergine across the bottom, then a layer of meat sauce and repeat until finishing with a layer of aubergine.  Pour the topping over it all and then sprinkle with nutmeg.  Bake uncovered for an hour.  Warning: is very hot when first comes out the oven so allow to cool before giving to baby.  Make sure you check the aubergine especially is cold enough before serving to baby!