Moussaka ‘Boats’

200g minced lamb
2 aubergines
2 potatoes peeled and halved
8 tomatoes
8 thyme springs
1/2 tsp of dried oregano
4 cloves of garlic
2 Shallot
280 ml double cream
200 ml milk
25g butter
25g flour
5g horseradish
2 tbsp tomato paste
pinch of nutmeg
salt, pepper
100ml Red wine

• Heat the oven to 180

The Aubergines Cream:

• Cut the aubergines in half, lengthwise.
• Take the middle flesh out with a spoon leaving a 1 cm border.
• Heat the flesh with milk, double cream and a clove of garlic, on a low heat for 20 min.

The Aubergines:

• Place the aubergines on a tray.
• Drizzle with olive oil. Place one spring of thyme and half clove of garlic on top of each aubergine.
• Cover with foil and placce in the oven for 40 min or until they are ready.

The Stuffing:

• Slice the potatoes into 3mm thick pieces. Fry with a bit of olive oil and 1/2 tsp of oregano until golden brown. Season. Remove from heat.
• Slice 2 tomatoes into 1/2 cm pieces. Fry with a pinch of sugar, salt and thyme. Remove from heat.
• Chop and fry shallot with mince until mince cooked through. Season.

The Aubergines béchamel:

• Hand blend the aubergine cream.
• Cook the butter and flour over low heat for 1-2 min. Slowly start adding the aubergine cream continually stirring until thick.
• Add pinch of nutmeg and season. Mix.

The Sauce:

• Place in a pan: olive oil, 1 sliced shallot, 6 sliced tomatoes, grated horseradish, tomato paste, wine, spring of thyme and 200ml of water. Cook for 10-15 min. Season.

The Finish:

• Take the aubergines out of the oven and remove the thyme and garlic .
• Building the boats: layer the bottom of the aubergines with the mince, then the sliced tomatoes, sliced potatoes, cover with the béchamel and place back in the oven until the cream gets a nice golden colour (approx 10-15 min).
• Serve with sauce.

Love to eat!