Number 21

21. A recipe.

We never really used recipes while I was growing up. That was until we went to Katelios, Kefalonia. We loved a dish out there called Moussaka. So as soon as we got back, we found a recipe. Now we use recipes all the time. Whenever we get bored with food or see an advert on the tv, we dig up a new recipe.

So heres the recipe we use for Moussaka.

Ingredients:

1kg of aubergines, trimmed and cut into 5mm thick slices
5tbsp of olive oil
450g of onions, finely sliced
700g of lamb mince
400g can of chopped tomatoes
200g of greek yoghurt
1 large egg
50g of grated cheese
75g of feta cheese, roughly crumbled

1. Preheat the oven to 200c. Put the aubergine slices on four baking sheets. Brush each side with a little oil, season. Roast for 35-40 min, turn halfway through.

2. Meanwhile, heat the rest of the oil in a pan. Add onions and cook over a low heat for 10 mins or until soft. Tip into a bowl.

3. Put the mince into the pan and brown over a high heat. Return the onions to the pan. Add the chopped tomatoes. Bring to the boil and season. Simmer for 20 mins.

4. To make the topping, put the yoghurt, egg and half the grated cheese in a bowl, season. Mix together until combined.

5. Put half the mince into an over proof dish. Add half the aubergine, overlapping the slices where necessary. Season well and repeat layers.

6. Top with feta, pour yoghurt mixture over and sprinkle with remaining grated cheese. Cook in oven for 35-40 mins. Serve.