Moussaka

One of my lovely assistant's favourites, this makes a very generous sized moussaka for two with enough left over for a lunch or another tea.

Ingredients:

3 large potatoes (sliced)

1 aubergine (sliced)

1 onion (chopped)

approx 300g minced beef (or lamb)

2 garlic cloves (crushed)

1 tsp ground coriander

1 tsp ground cumin

1 tsp dried oregano

120 ml red wine or beef stock

400g tinned tomatoes

3 tbsp tomato puree

2 eggs

300ml greek yoghurt

125g grated cheddar cheese

First put the potatoes into a pan of water, bring to the boil then simmer for 15 minutes until softened. While the potatoes are boiling, put the slices of aubergine onto a baking tray and drizzle with oil. Roast for 15-20 minutes. Fry the onion in a little oil for 5 minutes until they begin to soften. Add the meat an spices and cook for 10 minutes until browned all over. Add the stock (or wine) tomatoes and puree and simmer for 15 minutes. Layer the mince, potatoes and aubergines into an ovenproof dish. Finish with a layer of potatoes. Beat the eggs, then mix in the yoghurt and cheese with a fork and pour over the potatoes. Bake at 190 for 30 minutes or until the topping is golden.