Annie Bell's Meatball Moussaka

Name: Annie Bell's Meatball Moussaka
Cuisine: Greek
Ingredients: 2 aubergines; Extra virgin olive oil; Sea salt and black pepper; 800g minced lamb; 1 heaped tsp dried oregano; Finely grated zest of 1 lemon; ¼ tsp cayenne pepper; 2 x 350g jars tomato ragÃƒº (such as Sacla); 1 heaped tbsp cornflour; 300ml full-cream milk; 200ml whipping cream; 2 medium eggs, beaten; 200g halloumi, grated; 30cm gratin dish about 2-litre capacity or equivalent

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Greek Main Course

Ingredients

2 aubergines
Extra virgin olive oil
Sea salt and black pepper
800g minced lamb
1 heaped tsp dried oregano
Finely grated zest of 1 lemon
¼ tsp cayenne pepper
2 x 350g jars tomato ragÃƒº (such as Sacla)
1 heaped tbsp cornflour
300ml full-cream milk
200ml whipping cream
2 medium eggs, beaten
200g halloumi, grated
30cm gratin dish about 2-litre capacity or equivalent

Accompaniment

Method

1
Preheat the oven to 200C/180C fan/ 400F/gas 6. Cut the aubergines into 1cm slices, discarding the ends. Brush the slices on both sides with oil and lay out on a baking tray.

Season the tops, roast for 20 minutes, then turn over and roast for about 10 minutes more until golden. In the meantime, make the meatballs. Combine the first five ingredients listed in a large bowl, season with salt, then roll into balls the size of a walnut using your hands.

Heat a large nonstick frying pan over a medium-high heat and colour the meatballs on all sides, half at a time and draining off any fat in between. Transfer to a bowl and carefully mix in the tomato ragu. Arrange the meatball mixture in the gratin dish and lay the aubergine slices on top.

Blend the cornflour with a little milk in a small bowl. Bring the remaining milk and cream to the boil in a small saucepan, add the cornflour mixture and bring back to the boil, stirring until it thickens.

Leave to cool for 5-10 minutes, then stir in the eggs and half the cheese. Spread this on top of the aubergine and scatter over the remaining cheese.

Bake for 30-40 minutes until golden and sizzling. Serve 10-20 minutes out of the oven (though on a fine day it is also delicious eaten warm rather than hot, in the Greek spirit of things). A salad of cos lettuce makes a nice addition.