Moussaka

Method

1. Preheat the oven to 180°C. Lightly grease a large baking dish.
2. Line two baking trays with baking paper and arrange the sliced eggplant on both trays. Brush each side of the eggplant slices with oil (about 3 tablespoons total). Bake in the oven for 20 minutes or until the eggplant is tender.
3. While the eggplant is baking, cook the mince. Heat 1 tablespoon of oil in a large frying pan over medium high heat. Add the onion and cook until soft.
4. Add the beef mince, garlic, cinnamon, cumin, paprika, oregano to the pan. Break up the mince and stir until mince is browned. Add the chopped tomatoes, tomato paste, sugar and frozen mixed vegetables. Season with salt and pepper. Bring to a boil, then turn down to medium. Cook uncovered, stirring occasionally, for 15 minutes until thick. Remove from heat and reserve.
5. While the mince is cooking, cook the béchamel sauce. Place a saucepan on medium heat. Add butter and whisk in the flour. Cook for 2 minutes, stirring occasionally. Gradually whisk in the milk. Cook until you have a thick sauce. Add cheese and stir until smooth. Take the pan off heat and allow to cool slightly. Add nutmeg and salt to taste. Mix in the eggs and reserve.
6. To assemble, cover the bottom of the baking dish with half the sliced eggplant. Season with salt and pepper and half a teaspoon of thyme. Spoon the mince mixture over the eggplant and spread to form an even layer. Top with the rest of the eggplant slices. Season with salt and pepper and half a teaspoon of thyme. Pour the béchamel sauce over the top of the eggplant layer, spreading to form an even layer.
7. Bake for 30 minutes until golden. Remove from the oven and sit for at least 20 minutes before slicing and serving.
8. While moussaka is cooling, make the salad. In a large bowl, mix the lettuce, cucumber, tomatoes and spring onion. In a small bowl, mix the olive oil and the lemon juice or balsamic vinegar. Drizzle over the salad and season with salt and pepper.
9. Serve the moussaka with salad on the side.