SERVES 4
-450g/1lb aubergines (eggplant);
-150ml/1|4 pint/2|3 cup olive oil;
-1 large onion, chopped;
-2-3 garlic cloves, finely, chopped;
-675/1 1|2 lb lean minced (ground) mutton;
-15ml/1 tbsp plain (all purpose) flour;
-400g/14oz can chopped tomatoes;
-30ml/2 tbsp chopped mixed herbs such as parsley, marjoram and oregano;
-sea salt and ground black pepper.
For the Topping
-300 ml/1|2 pint 1|4 cups natural (plain) yogurt;
-2 eggs;
-25g/1oz/2|3 feta cheese, crumbled;
-25g/1oz/1|3 cups freshly grated Parmesan cheese or premium italian style vegetarian cheese.
1. Slice the aubergins and layer them in a colander. Sprinkle with salt and cover with plate and a weight, then leave to drain for about 30 minutes. Drain the aubergines, rinse well and pat dry with kitchen paper.
2. Heat 45ml/3tbsp of oil in a large, heavy pan. Fry the onion and garlic until softened, but not coloured. Add the mutton and cook over a hight heat, stirring, until browned. Stir in the flour, then the tomatoes, herbs and seasoning. Bring to the boil, reduce the heat and simmer for 20 minutes.
3. Heat a little oil in a large frying pan. Add some aubergine slices in a single layer. Cook until golden on both sides, then remove from the pan. Repeat in batches.
4. Heat the oven to 180C/350F/Gas4. Arrange half the slices in a large, shallow ovenproof dish. Top with half the meat and tomato mixture. Add the remaining slices and top with the remaining mixture.
5. To make the topping, beat together the yogurt and eggs, then mix in the feta and Parmesan or italian-style cheese. Pour the mixture over the heat and spread it evenly. transfer the moussaka to the oven and bake for 35-40 minutes, or until golden and bubbling.
Nutritional info per portion: Energy 588 kcal/2445 kj; Protein 37.9g; Carbohydrate 14.8g of which sugar 3.7g, Fat 40.9g of which saturate 18.2g, Cholesterol 206mg, Calcium 379mg, Fibre 2.4g, Sodium 506mg.