Ingredients – serves 6

For the moussaka:

• 2 aubergines
• 2 onions, roughly chopped
• 2 garlic cloves, thinly chopped
• 600 g minced lamb
• 70 g tomato puree
• 800 g diced canned tomatoes
• 4 tablespoons olive oil
• 1 teaspoon ground cinnamon
• salt and black pepper

To serve:

• 200 g feta cheese, crumbled
• 3 tablespoons chopped fresh mint leaves
• Lebanese flatbread

Method

Make the moussaka:

• Cut the aubergines in 1cm large cubes, heat 3 tablespoons of olive oil in a large pan and fry the diced aubergine for 10 minutes until tender and lightly browned. Set aside.
• Heat 1 tablespoon of olive oil in a large pan and fry the onions and garlic for 3 minutes, add the lamb mince and fry for another 5 minutes, constantly stirring until browned.
• Add the tomatoes, cinnamon and tomato paste and season with salt and pepper. Simmer for 20 minutes, stirring from time to time.
• Add the aubergine and simmer for another 10 minutes. Take off the heat.

To serve:

• Cover the moussaka with the crumbled feta cheese, sprinkle the chopped mint over the cheese.
• Serve with torn pieces of Lebanese flatbread.