Moussaka Stack

Moussaka Stack

Ingredients:

For the filling:

• 8 pieces streaky bacon
• 450g lamb mince
• 2 onions - sliced
• 1 garlic clove - chopped
• 1 tbsp tomato puree
• 2 tsp ground cinnamon
• 150ml red wine
• 1 aubergine (cut into 1cm thick  slices - lengthways)

For the topping:

• 1 free range egg
• 1 free range egg yolk
• 2 tbsps cream
• Pinch smoked paprika
• 100g emmental, grated
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation method:

1. Preheat the grill to high and grill the streaky bacon for 1-2 minutes on each side until crisp.
2. Heat one tablespoon of the oil in a frying pan and brown the mince for 4-5 minutes, or until browned all over.  Remove the lamb from the pan and set aside.
3. Fry the onion and garlic in the same frying pan for 5-6 minutes, or until soft.
4. Return the mince to the pan, add the tomato puree and cinnamon and cook for 6 minutes.  Pour in the red wine and simmer for a further 25 minutes.
5. Meanwhile brush the aubergine slices with oil.  Heat a griddle pan and grill for 3 minutes on each side.  Set aside.
6. For the topping, whisk the eggs in a bowl.  Put the cream and eggs into a bowl and stir until well combined.
7. Stir in the paprika, cheese, salt and freshly ground black pepper.
8. Line a baking sheet with baking parchment.  To assemble the moussaka, place a slice of aubergine onto the baking sheet.  Top with bacon then the lamb mixture and chopped parsley. Spoon over the topping and then repeat the process, finishing with the sauce.
9. Grill the moussaka for 3 - 4 minutes, or until golden-brown and bubbling on top.