CLASSIC LAMB MOUSSAKA

Preheat oven to 180C

In a heavy based fry pan heat 1 tablespoon of the cooking oil with the onion and garlic and cook till softened for 3-4 minutes

Add the lamb mince and break up using a fork. Brown for 2 minutes before adding half the salt and pepper, the spices and tomato paste. Mix well and cook for 1-2 minutes

Meanwhile place the eggplant slices in a roasting tray and drizzle over the remaining cooking oil, salt and pepper and roast for 15 minutes or until browned

Add the tinned tomatoes to the lamb mince and mix well and continue to cook for 3-4 minutes

In a smaller saucepan melt the butter on a medium heat and add the flour mixing well. Gradually add the milk and a little at a time whisking as you go to mix in the flour butter mix. Keep whisking until the sauce thickens and bubbles. Remove from the heat and stir in the grated cheese

Remove the lamb mince from the heat

In a deep dish layer half the eggplant slices on the base and cover with half the lamb mixture. Pour over half the white sauce, and repeat layers of eggplant, lamb and white sauce. Crumble over the feta

Place in the oven and cook for 35 minutes or until the edges are bubbling and the feta has browned on top