Athenian Moussaka with Xoriatiko Salad

1. Wash the eggplant and cut off the stem, cut across in thin layers
2. Lay on paper towelling and add lots of salt – set aside for 30 minutes or until you see the eggplant sweat and change colour
3. Strain, wash and pat down with paper towel
4. Wash the potatoes and cut across – half a centimetre thickness
5. Preheat the oven to about 175 degrees
6. Layer the potatoes in a large dish, add salt and then lay the eggplant on top with a liberal amount of oil
7. Cover with foil and put in over for 20 -30 minutes. To check when the potatoes and eggplant are ready, pierce the potatoes. They should be soft and the eggplant soft and transparent
8. Take the cover off and put the potatoes on top to brown for 5 minutes
9. Set aside once cooked
10. In a separate pan brown the onions and garlic in the oil
11. Add the lamb, browning it on a medium heat (if juices appear – tip the juice out)
12. Once meat is browned, add the tomatoes, roughly chopped basil and chives. Stir and then add the half a cup of the red wine, tomato paste and sugar
13. Add salt, pepper, nutmeg and the bay leaves
14. Simmer for approx 30 – 45 minutes

Béchamel Sauce

1. In a saucepan, melt the butter on low heat
2. 20 As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps,
3. increase the heat to medium-low
4. 30 Add the milk slowly, stirring constantly and continue stirring until the sauce begins to thicken.
5. 40 Remove from the heat and stir in salt, pepper, nutmeg
6. 50 Stir in the egg yolks and return to the heat, stirring briskly until well blended. Remove from
7. heat and set aside until ready to use

Assembling

1. Lightly oil an oven proof dish
2. Add the lamb mixture and then layer the eggplant, then potatoes and then more eggplant on top
3. Add the béchamel sauce and sprinkle cheese on top
4. Bake for 15-30 minutes until golden brown and bubbling

Xoriatiko Salad

1. Wash the cucumbers and tomatoes
2. Roughly chop tomatoes and cucumber in large portions and add to a bowl
3. Thinly slice the red onion and add to the top of the cucumber and tomato
4. Add the oil, red wine vinegar, lemon and chives
5. Add the olives and mix the salad
6. Add the wedge of Feta and sprinkle the oregano on top and a splash of olive oil