MOUSSAKA

Preparation Method :

• 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-filled with boiling water and steam gently for 15 to 20 minutes.
• Heat the grill. Remove the foil and place the bowl under the grill until the surface is golden brown all over.
• Serve at once.