Simple Tasty Greek Moussaka

Moussaka
Serves 4 - 6

1 large eggplant
1/4 cup olive oil
1/2 tsp each sugar, ground paprika, ground coriander, cumin, ginger.
1/2 tsp finely grated lemon zest
pinch of black or white pepper and salt.
Mix all spices and sugar together in a little bowl - Add oil -mix.
Cut eggplant into 1cm thick slices.
Brush the eggplant slices with the oil and grill or fry or bake until light brown on both sides
Add more oil as needed  - a couple of tablespoons or so, then set aside.

2 tablespoons olive oil
1 large onion, finely sliced or chopped
2 cloves garlic, finely chopped
500g lamb mince
400g can peeled chopped tomatoes
1/4 cup beef stock
2 tablespoons tomato paste
1 teaspoon of dried oregano and 1 teaspoon of dried basil
salt and freshly ground black pepper
Heat the oil in a large frying pan over medium heat.
Add onions and  garlic and fry gently for 5 minutes  - don't burn them.
Increase heat and add lamb - break up any lumps and stir until meat has lost its pinkness
Add tomatoes and all other ingredients, season to your taste.
Simmer until the mixture is a thick sauce, at least 20 -30 minutes. If it does not become thick the moussaka will be watery after cooking.
Preheat oven, if it is not already hot from baking the eggplants 180C or 350F
Arrange the eggplants in the bottom of a shallow ovenproof dish - not too large or the moussaka will be very thin. 22cm by 24cm approx is great.
Top this with the mince .

Topping:
2 eggs, 2 tablespoons flour, 200g natural Greek-style yoghurt, half a cup of cottage cheese or crumbled Feta cheese. 1/3 cup grated parmesan  or hard Greek equivalent like kefalotiri.
Combine these ingredients and drizzle to cover the top of the moussaka
Sprinkle with a little nutmeg.
Bake 40 minutes or slightly less if the topping gets too brown.
Sprinkle with chopped fresh oregano { use thyme if you have no oregano }

Serve with a Greek style salad and lemon slices, black Kalamata olives and pita bread.
Leftovers can be served inside a pita with salad for a scrumptious lunch the next day

This can be made in stages as you have time and assembled just before baking.
A dry chilled white wine is a winner  to serve with moussaka.

Put on the Greek music...