Moussaka

Without peeling the aubergines, cut them into thin slices. Spread them out and sprinkle them with salt, leave until the water has come out, then turn over and do the same. Coarsely chop the onions and finely chop the garlic. Blanch, peel and chop the tomatoes, grate the cheese and finely chop the parsley. Heat 2 tablespoons of oil in a frying pan and gently fry the onion for around 5 minutes, adding the garlic for the last minute or so. Add the inced beef, and keep frying, whilst stirring for another 5 minutes. Add to this mixture the tomatoes, spices, tomato puree nd let cook for a further 10 minutes whilst stirring frequently. Dry the aubergines, then dip each side into flower. eat another 2 tablespoons of oil in a frying pan and cook the aubergines for around 5 minutes each side until a ovely, Golden brown. Once cooked, drain the aubergines and if necessary, remove excess oil with absorbent paper. Heat the oven to 180°c. In a large oven proof dish, place alter -nate layers of aubergines, mince, finally inishing with a layer of aubergines. Sprinkle with grated cheese and cook in the oven for around 20 minutes. Enjoy! Another option is to mix the grated cheese into a litre of natural yoghurt (Bulgarian if possible) and pour this on the mixture before cooking .