Moussaka

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Ingredients (Serves 4-6):

• 1 large or 2 small eggplants

• 1 tbs Beerenberg Extra Virgin olive oil, plus extra to brush

• 1 onion, peeled, finely chopped

• 2 tsp Beerenberg Crushed Garlic

• 2 tsp chopped fresh rosemary

• 1 tsp allspice

• 500g minced lamb or beef

• 200ml red wine

• 800g can crushed tomatoes

• 1 tsp Beerenberg Chilli Sauce

• 2 tbsp grated Parmesan cheese

• Bechamel sauce

• 30g unsalted butter

• 2 tbs plain flour

• 400ml reduced-fat milk

• 100g low- fat cheddar cheese, grated

• 1/2 tsp nutmeg

Method:

1. Cut eggplant into 1cm-thick slices. Sprinkle with salt and stand for 30 minute. Preheat oven to 180C. Wash, drain and dry eggplant on paper towel. Brush with oil and place on a greased baking tray.

2. Bake for 20 minutes until softened.

3. Place oil and onion in a pan over medium heat for 2-3 minutes or until soft. Add the Beerenberg Crushed Garlic, rosemary and allspice, and cook for 1 minute. Add the mince and cook until just browned. Stir in wine and cook until reduced by half. Add tomatoes Beerenberg Chilli Sauce, and stock. Cook slowly for 40 minutes or until thick.

4. To make Bechamel, melt butter in a pan over low-medium heat. Stir in flour and cook for 2-3 minutes. Add milk gradually, stirring until it's all added and sauce is smooth. Stir in cheese, nutmeg and seasonings.

5. Increase oven temperature to 190C. Place half the meat sauce into a 22x22cm dish, then half the eggplant and half the Bechamel sauce. Repeat layers finishing with Bechamel. Sprinkle with Parmesan and bake in the oven for 30-40 minutes or until top is brown. Stand for 5-10 minutes then serve.