From glennans Ingredients: 50ml of rape seed oil 5g of crushed garlic 100g of chopped onions 500g of reduced fat minced lamb 8 fresh chopped plum tomatoes 1g of finely chopped Marjoram 75g of tomato puree 125ml of white wine 1g of finely chopped thyme 2 sliced aubergines, sprinkled with salt 100g of strong grated cheddar 1g of finely chopped rosemary 10g of finely chopped parsley 250g of crushed glennans vegetable crisps 2 egg yolks 500ml Béchamel sauce or Mornay Sauce Salt and pepper
Method: Cook the onions and the garlic in the olive oil until soft, then add the meat and cook for about 20 minutes. After that add thyme, rosemary and marjoram and then add the tomatoes, tomato puree and wine and cook for about 1 hour until it becomes thick and smooth; season with salt and pepper. Allow all the ingredients to cook and add more water if the mixture becomes dry. Whilst the mixture is cooking fry the aubergine in oil until soft, once you have done that take an oven proof serving dish and fill with alternate layers of aubergine and meat sauce. Beat the yolks into the warm béchamel sauce and pour the white sauce on top and sprinkle with cheese and the glennans crushed crisps and a pinch of nutmeg. Then cook the moussaka at 185oc for about 40 minutes in the oven. Serve garnished with finely chopped parsley and freshly baked bread. Recipe courtesy of glennans