Moussaka

2 large aubergines, diced
salt
freshly ground black pepper
2 tablespoons olive oil
2 large onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
750 g/11/2 lb cooked lean lamb, minced
750 g/11/2 lb tomatoes, peeled, deseeded and
chopped
pinch of dried thyme
pinch of dried rosemary
20 g/3/4 oz polyunsaturated margarine
20 g/3/4 oz plain flour
1/2 teaspoon mustard powder
250 ml/8 fl oz skimmed milk, infused with
onion, mace, parsley stalks and peppercorns
1 egg, separated
4-6 tablespoons grated Parmesan cheese

Place the aubergines in a colander and sprinkle with plenty of salt. Leave to one side for 30 minutes. Rinse under cold water to remove the salt and bitter juices. Dry on kitchen paper.

Heat the oil in a pan. Fry the aubergine, onion and garlic until cooked, but not brown. Stir in the minced cooked lamb, tomatoes, thyme, rosemary, and salt and pepper to taste. Spoon into a suitable container.

Melt the margarine in a clean pan. Stir in the flour and mustard, cook for 2 minutes. Add the milk and bring to the boil, stirring constantly until thickened. Remove from the heat, whisk in the egg yolk. Season well with salt and pepper. Whisk the egg white to a stiff peak and fold into the sauce with the Parmesan. Pour over the meat. Cover with foil and tie down with string. Place in a steamer or covered saucepan half-tilled with boiling water and swam gently for 15 to 20 minutes.

Heat the grill. Remove the foil and place the howl under the grill until the surface is golden brown all over. Serve at once.

SERVES 4