Instructions: Moussaka may have its roots in Greece but no-one makes individual moussakas in terracotta pots quite like the Cypriots.

Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and, squeezing them gently, pat dry with kitchen towel. The courgettes need no attention.

Fry the aubergine or courgette slices in the oil, turning the slices, so that they brown but dont cook through. Leave, them to drain on kitchen paper.

In another- pan fry the, onions in the, rest of the, oil till soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and the wine and continue to cook for about 25 minutes when the liquid should have been absorbed.

For the white sauce, melt the butter in a saucepan, stir in the flour and then add the warm milk gradually, whisking hard to remove any lumps. Take the saucepan away from the heat and stir in the seasoning, spices and cheese. Make sure that the sauce has cooled before adding the eggs.

To assemble the moussakas Either use a 10- x 10- (25cm x 25cm) baking dish or 6 individual pots and line the base with slices of cooked aubergine or- courgette (Add a layer of cooked potato if you are using it). Now spread the meat in a layer over the aubergine and cover with the remainder of the aubergine and potato.

Cover the top of the Moussakas, with white sauce and bake in a moderate oven Gas Mark 4, 350F for about 50 minutes until the top is a good crusty brown.

Zias

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.