Lamb Moussaka

Serves 4, Prep and Cook: 1 hour, 40 mins

2 medium eggplants (450g

each), trimmed

2 tsps sea salt flakes

¼ cup olive oil

1 onion, finely chopped 500g lamb mince

2 tblsps tomato paste

1 tsp mixed spice

1 tsp dried oregano leaves 400g jar red wine and garlic

pasta sauce

Mixed salad leaves, to serve

TOPPING

425g tub fresh creamy carbonara sauce 1 egg, lightly beaten

1½ cups grated Tasty cheese

1 Cut eggplants lengthways into ½cm thick slices. Place in a single layer on two trays. Sprinkle salt over both sides. Stand for 15 minutes.

2 Rinse eggplant well under cold water. Drain. Pat dry with absorbent kitchen paper. Brush with 2 tblsps of the oil. Place on oven trays lined with baking paper.

3 Cook in a hot oven (200C), turning halfway, for about 30 minutes, or until tender. Remove.

4 Meanwhile, heat remaining oil in a large frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add lamb. Cook, stirring to break up mince for about 5 minutes, or until browned. Add paste, spice and oregano. Cook, stirring for 1 minute.

5 Add pasta sauce and ½ cup water. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Season with salt and pepper. Remove from heat.

6 Layer half the eggplant over base of an oiled 24cm square x 6cm deep, ovenproof dish (10-cup capacity). Top with meat sauce and remaining eggplant.

7 To make topping, combine carbonara sauce, egg and half the cheese in a bowl. Mix well. Pour over eggplant. Spread evenly. Sprinkle with remaining cheese.

8 Cook in a moderate oven (180C) for about 45 to 50 minutes, or until golden brown. Remove. Stand for 10 minutes.

9 Serve with salad leaves.