Moussaka by Faizan Rehmat

Ingredients:

• Eggplants 1-1/2 kg
• Ground lamb meat 1 kg
• Onions 2
• Tomatoes 1/2 kg
• Tomato paste 2 tbsp
• Potatoes 1/2 kg
• Garlic paste 1 tbsp
• Salt to taste
• Black pepper to taste
• All mix spices 1/2 tsp
• Powdered cinnamon 1/2 tsp
• Oregano 1/2 tsp
• Grated parmesan cheese 75 gm
• Cheddar cheese 100 gm
• Extra virgin olive oil 300 ml

For White Sauce:

• Flour 70 gm
• Butter 70 gm
• Nutmeg 1 pinch
• Fresh milk 1/2 liter
• Cooking oil for frying
• Parsley for garnish
  

Method:

1. Mix salt in 3 glass water, cut eggplants and leave for 20 minutes in water.
2. Then take it out from water.
3. Heat olive oil in water, put onion and cook until golden brown.
4. Now add mince, put garlic paste and cook for few minutes.
5. Then put salt, black pepper, mix spices, cinnamon and oregano and cook until mince is brown.
6. Now add tomatoes and cook until tomatoes and mince tender and water dries.
7. Then heat oil in pan and fry potatoes and eggplants separate separate.
8. For white sauce: Beat butter, put maida, mix it and roast until golden color.
9. Now put nutmeg in boiled milk, mix roasted maida and salt nicely and cook until thick.
10. Then make layer of fried potatoes in oven proof dish.
11. Now make layer of eggplants and mince.
12. Then repeat this step again.
13. Make layer of eggplants on top.
14. Put white sauce on top and put mozzarella cheese and cheddar cheese.
15. Then heat oven on 200 degrees C for 15-20 minutes.
16. Then garnish with parsley and serve.