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Dinner – Moussaka Food For Thought


Method 1. Preheat the oven to 180 °C/gas mark 4. Line a baking tray with greaseproof paper.


2. Wash the aubergines, remove both ends , then slice into 1 cm circles. Place them in a colander and sprinkle with salt. Leave for 10 minutes to remove excess moisture.


3. Wash the spinach and pat dry with a clean tea towel.


This dish is high in iron due to the lamb or beef mince and the spinach leaves. Iron helps make red blood cells, which carry oxygen around your body and prevent anaemia. Serve with a drink that contains vitamin C, such as freshly squeezed orange juice, to help your body absorb the iron.


Meat sauce 4. Cut the top off the onion and divide it in half through the root. Remove the skin and dice the onion very finely. Discard the root.


5. Peel and crush the garlic cloves. 6. Rinse the aubergines and pat dry with a clean tea towel. Place the aubergine slices on the baking tray and brush with 1 tablespoon of the olive oil. Bake for 15 minutes until softened.


7. Preheat a frying pan or saucepan on a high heat. Add the remaining tablespoon of oil to the pan and heat for 1 minute. Add the onion and sauté for 3–4 minutes until softened. Add the garlic and sauté for 1 minute.


8. Add the mince and cook for 6–7 minutes until the meat is completely brown. 9. Add the passata or chopped tomatoes, tomato purée, cinnamon, cumin, salt and pepper. Bring to the boil, then simmer gently for 15–20 minutes, stirring occasionally, until it thickens. You can add a little water if it becomes too thick.


Sauce 10. Meanwhile, grate the Parmesan cheese using the fine side of the grater. Reserve half for the topping.


11. Melt the butter in a saucepan over a high heat. Add the flour, mix well and cook for 1 minute until it appears ‘sandy’ in texture.


12. Remove the saucepan from the heat and add the milk little by little, whisking each time to remove any lumps.


13. Return the saucepan to the heat and stir until it comes to the boil and thickens. Reduce the heat and simmer for 2–3 minutes.


14. Separate the egg by cracking it over a small bowl (to catch the egg white) and passing the yolk from one half of the shell to the other. Add the yolk to the sauce and stir well. Add half the grated cheese and stir to dissolve.


Assembly 15. Spread a layer of the meat sauce on the base of an ovenproof dish. Add a layer of spinach leaves followed by a layer of aubergine slices.


16. Repeat the layers until everything has been used up. 17. Pour the white sauce on top and sprinkle over the remaining grated cheese. Bake for 25–30 minutes until golden brown on top.


To serve Garnish with fresh basil and serve with a salad (see page


42 for recipe).


egg whites, as they can be frozen and kept for making meringues.


Tip Do not throw away the @HOME 89


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