Moussaka

Ingredients

• 1 Aubergine
• 500g (New) Potatoes
• 2 Red Onions
• 300g (Cherry) Tomatoes
• 300ml Milk
• 30g Flour
• 30g Butter
• 1 Clove Garlic

Directions

1. Boil the kettle. Wash your 500g potatoes and boil them for 20 minutes.
2. Put the oven on 180 C. Put a large frying pan or griddle on the highest heat.
3. Chop 2 red onions into slices and 300g tomatoes (1/2 Cherry Tomatoes or that size for regular). Put them in an oven dish with some olive oil and shake em up. Then get them in the oven, til they’re well cooked (15-20 minutes).
4. Chop an aubergine into 1cm thick slices and lightly cover both sides in olive oil. Put them on the pan and fry on both sides til brown. You’ll probably need to do them in batches.
5. Melt 30g butter in a pan. Crush 1 clove garlic into it and fry for 30 seconds.
6. Add your 30g flour gradually and whisk. Cook for a few minutes until the flour smell is gone. You should be left with a paste.
7. Gradually whisk 300ml Milk into the paste. It may seem a litte wattery towards the end. Don’t panic, this will thicken. Bring to a simmer and then get the temperature down to a bare simmer. Cook until thick (15-20 minutes). Stir often to avoid film/skin forming.
8. When the potatoes are cooked, get a thick-based pan on a high heat and put the potatoes in. Use a masher to mash them down about halfway (i.e. flatten them a little!). Allow the potatoes to fry a little in the oil.
9. Assemble everything in an oven dish. Potatoes on the bottom, onion and tomatoes next, layer your aubergine on top and pour over the roux. Put it in an oven on a high heat til the top has browned.
10. Season and enjoy!