FoodForum, 2007 Moorish Moussaka

Ingredients: 1 quantity of Bolognese sauce with extra spices (1 x 5ml spoon cumin, 1 x 5ml spoon coriander), 1 quantity of white sauce + 2 eggs and 75g grated Cheddar cheese, 1 aubergine, 1 courgette, 3 potatoes.

1. Wash the aubergine and remove a slice from the top and bottom.

2. Cut into rings about ¾cm thick.

3. Arrange the slices on a baking tray and drizzle with olive oil 3. Arrange the slices on a baking tray and drizzle with olive oil. Bake in a moderate oven, gas mark 4 / 180°C until they are tender – 10 to 15 minutes.

4. Cook 3 medium sized potatoes and slice into 2cm pieces 4. Cook 3 medium sized potatoes and slice into 2cm pieces. Remove the ends from a courgette and slice into rings.

5. In an oven-proof dish, put a layer of the Bolognese sauce.

6. Cover the sauce with a layer of the cooked aubergines.

7. Add a layer of sliced courgette.

8. Add a second layer of Bolognese sauce.

9. Add a layer of cooked potato.

10. Make a quantity of white sauce by the all-in-one method, using 600ml milk, 50g plain flour, 50g butter or margarine, 1 teaspoon mustard paste. In addition you will need 75g Cheddar cheese and 2 eggs.

11. Add the grated cheese after the sauce is cooked and stir off the heat until it melts.

12. Allow the sauce to cool slightly before adding two beaten eggs.

13. Pour the sauce over the top of the moussaka.

14. Bake for about 30 minutes at gas mark 5 / 190°C 14. Bake for about 30 minutes at gas mark 5 / 190°C. Add a little extra cheese on the top.

15. When cooked, the topping should be firm and golden brown.