A potato and aubergine-based meat dish that’s even better when shared. Don’t be put off by the long list of ingredients  this dish is worth the extra effort.

Ingredients

• 1 onion, chopped
• 45 ml (3 T) sunflower oil
• 500 g beef mince
• 1 x 400 g can Rhodes Quality Chopped & Peeled Tomatoes
• 1 x 115 g cup Rhodes Quality Tomato Paste Cup
• 125 ml (1 C) red wine
• 10 ml (2 t) cinnamon
• 2.5 ml nutmeg
• 30 ml (2 T) flat leaf parsley, chopped
• salt and coarsely ground black pepper

Method

1. Fry the onion in the 45 ml (3 T) oil until soft.
2. Add the mince, season well and fry over high heat to brown.
3. Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste Cup, red wine, spices and parsley, reduce the heat and simmer for 15 minutes.
4. Season to taste.
5. Slice the aubergines lengthways into even slices.
6. Fry the slices in batches in hot oil until cooked.
7. Drain off any excess oil on paper towel. Set aside.
8. Do the same with the potatoes and set aside.
9. To make the cheese sauce, heat the butter in a saucepan and add the flour.
10. Stir until smooth.
11. Add the milk and stir until the mixture starts to thicken.
12. Simmer over low heat for a few minutes.
13. Remove from the heat and add the egg yolk and 65 ml (4 T) Parmesan cheese.
14. Season to taste.
15. In an ovenproof dish, layer the meat sauce and vegetables in alternate layers.
16. Pour the cheese sauce over the top and sprinkle with the extra grated Parmesan cheese.
17. Bake in an oven preheated to 180°C for 30 minutes or until the cheese sauce has set and the moussaka is heated through.