Lisa's Frying Pan Moussaka

[BlueStringPudding]

Ingredients:

• One aubergine
  
• A couple of large spuds
  
• One onion
  
• One clove of garlic
  
• A packet of lamb mince
  
• Some mild-medium cheese (sliced or grated)
  
• Tomato puree / passata / tin of chopped tomatoes (whichever you have)
  
• Paprika
  
• Salt & pepper
  

 

 

Destructions:

1. Slice the spuds and aubergines into 5mm (quarter-inch) ish discs
   
2. Put the spuds into a pan of boiling water and cover
   
3. Chop the onion and garlic and chuck into a frying pan along with the lamb mince (no need for oil)
   
4. When the spuds are almost cooked, add the aubergine to the same water and put the lid back on.
   
5. When the lamb mince is cooked through, add plenty of paprika and stir in well (paprika should turn the lamb a lovely rich rusty red colour if you've used enough).
   
6. After 5 mins add the tomato (be it passata, tinned, fresh or puree) and stir in well. Allow to simmer gently.
   
7. Once the spuds and aubergines are cooked through (but not mushy) drain off the water.
   
8. Smooth over the lamb mince with the back of a spoon so it's fairly flat. Lay the discs of aubergine over the surface.
   
9. Sprinkly the aubergine with a little salt.
   
10. Now lay the disks of potato over the surface of the aubergines.
    
11. Sprinkle the spuds with a little salt and pepper.
    
12. Cover and allow to cook for 5-10mins till all the layers are warmed through.
    
13. Lay the sliced or grated cheese over the top of the layer of spuds, covering them all.
    
14. If you have the grill lit, place the whole pan under the grill till the cheese is melted. If not, put a lid or foil over the frying pan and allow the cheese to melt while the pan is still on the hob. (Don't allow the lid to touch the cheese though, because it'll stick to it!)
    
15. Sprinkle the meleted cheese with a pinch of paprika, black pepper, parsley or coriander leaf.
    
16. Done! Goes really well with a glass of red wine and your feet up in front of the fire.
    

Variations:

You can add a sliced chilli to the lamb frying stage if you like it spicy or add sliced peppers if you want more veggies.

At the tomato adding stage, you could chuck in some black olives, jalapenos etc for a bit of variety too. A little cayenne pepper sprinkled on the cheese gives it a kick, again only if you like it spicy!

 

If you only want to light one hob ring, or are cooking on top of a Boatman stove, you can cook the spuds and aubergines in advance, put to one side, then cook the meat etc afterwards. That way you only use one hob ring / one pan.