|Aubergines||4 Large (Eggplant)|
|Oil||1⁄2 Cup (8 tbs)|
|Ground lamb||1 1⁄4 Pound (Minced Lamb)|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||3 Tablespoon|
|Chopped oregano||1 Teaspoon|
|Chopped basil||1 Teaspoon|
|Chopped thyme||1 Teaspoon|
|Tomatoes||8 , sliced|
|Plain yogurt||2⁄3 Cup (10.67 tbs) (Natural)|
|Grated cheddar cheese||2 Ounce|
Cut the eggplant (aubergines) into 1/2 inch (1.25 cm) slices, sprinkle with salt and leave to stand on a tray to allow the excess bitter juices to drain.
Pat dry on kitchen paper.
Heattheoilina browning dish fori minute on HIGH.
Cover the base of the dish with eggplant (aubergine) slices and cook for 2 minutes on HIGH.
The next stage will have to be done in batches: transfer the eggplant (aubergines) to a baking sheet and put each batch under a hot broiler (grill) for 1 1/2 minutes.
Drain on kitchen paper.
Heat the oil remaining from the eggplant (aubergines) in the browning dish and stir the lamb into the hot oil.
Cook on HIGH for 3 minutes.
Break up the mixture with a fork until crumbly.
Add the onions and garlic to the lamb with half the parsley, oregano, basil and thyme.
Mix well and cook on HIGH for 2 minutes.
Put half of the eggplant (aubergines) in the base of a casserole dish, sprinkle with some of the remaining herbs and top with half the tomato slices.
Add the remaining herbs and spoon the meat on top.
Level the mixture and press down with the back of a spoon.
Cover with the remaining eggplant (aubergine) and tomato slices.
Cook on HIGH for 8 minutes.
Beat the egg and yogurt together with a little seasoning.
Spread the yogurt mixture on top of the moussaka.
Sprinkle with cheese and cook on HIGH for 5 minutes.
Flash under a hot broiler (grill) to brown the top.