Moussaka with Gargir

Ingredients

• 1 1/2 kg local baby eggplants, thinly sliced
• 1/4 cup (60ml)olive oil
• 1kg lamb mince
• 1 onion, chopped
• 1/2 tsp cloves
• 800g can tomatoes
• 1/2 cup water
• 1/4 cup chopped local parsley
• 50g butter
• 2 tbsp plain flour
• 1 1/2 cups milk
• Pinch of nutmeg
• 1 egg
• 1/2 cup (40g) grated cheddar
• Handful of washed local girgeer

Steps

1. Preheat oven to 180 deg °C. In batches, cook 1 1/2 kg fresh local baby eggplants, thinly sliced, in 1/4 cup (60ml) olive oil until golden.
2. Brown 1kg lamb mince and 1 chopped onion. Add 1 tsp allspice, 800g can tomatoes and 1/2 cup water. Simmer for 20-30 minutes. Stir in 1/4 cup chopped parsley. Place 1/3 of the eggplant in an ovenproof dish. Top with half the mince and layer again, finishing with the eggplant.
3. Melt 50g butter. Stir in 2 tbs plain flour. Whisk in 1 1/2 cups milk. Stir over medium heat until it boils. Whisk in pinch of nutmeg and 1 egg. Pour over eggplant and sprinkle 1/2 cup (40g) grated cheddar. Bake for 20-30 minutes
4. Garnish with fresh local gargir for an extra crunch.