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Blanching the aubergines instead of frying them makes the dish lighter and healthier.

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Serves 6-8


  • 1lb (450g) raw minced shoulder of lamb
  • 8oz (225g) onions, chopped
  • 2 fat cloves garlic, crushed
  • 1.5oz (40g) flour
  • Salt & freshly ground black pepper
  • A little fresh or dried thyme
  • 14oz (397g) can of tomatoes
  • 3 aubergines

For the sauce:

  • 1.5oz (40g) butter
  • 1.5oz (40g) flour
  • 0.75 pint (450ml) milk
  • Grated nutmeg
  • 1 level teaspoon made mustard
  • 6oz (175g) Cheddar cheese, grated
  • 1 egg, beaten


Turn the lamb into a large pan and cook until the fat begins to run out, stirring to avoid sticking. Add the onions and garlic and fry until brown, about 15 minutes. Spoon off any excess fat and add the flour, seasoning, thyme and tomatoes. Bring to the boil and simmer for 5 minutes.

Slice the aubergines and blanch in a pan of water for 1 minute. Drain then dry on kitchen paper.

To make the sauce, heat the butter in a pan, add the flour and cook for a minute then gradually blend in the milk, stirring well and bring to the boil. Add the nutmeg, mustard, seasoning and cheese. Cool slightly then stir in the egg.

To assemble the moussaka: Butter a large shallow ovenproof dish. Put half the meat mixture into the dish, cover with half the aubergines and season. Repeat with the remaining lamb and aubergines. Pour over the cheese sauce.

2, 3 & 4 oven AGA: With the grid shelf on the floor of the Roasting Oven cook for about 35 minutes until the top is golden brown.

From The AGA Book by Mary Berry

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