Moussaka

(not my pic)

This is one of my favorite Greek dishes.
There are many variations of this recipe - with and without the sliced potatoes - a yogurt topping rather than bechamel sauce and different herbs.
Try your own flavors - experiment and find one that works for you.

2 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
3-4 lbs potatoes - sliced and cooked till tender but not breaking
3 garlic cloves, crushed
1 1/2 lamb mince (ground mince)
2 tbsp tomato purée
half tsp ground cinnamon
half tsp thyme (fresh preferably but dried also works)
half tsp oregano
2 x 400g (16oz) can chopped tomatoes
2 tsp dried oregano
4 med aubergines (eggplant) cut into 1/2inch slices
25g freshly grated Parmesan
50g feta/gruyere - crumbled
1 large jar bechamel sauce

Place the sliced aubergines in a colander - sprinkle with salt and leave for 30 mins - this draws out any bitter juices.
Brown the mince.
In a large casserole dish/deep pan - add 2 tbsp oil - cook onion gently for 10 mins - till soft but not colored.
Add the mince and break with fork - mix with onion.
Add garlic, tomatoes, tomato puree, cinnamon, thyme, oregano and mix together in the casserole.
Aubergines - pat dry - dust with flour and lightly fry in batches in remaining oil - about 8-10 mins till golden on both sides. Put to one side.

Construct the moussaka:
A large ovenproof dish:
Alternating layers of meat - potato and aubergine - at least 2 layers of each.
Pour on the bechamel sauce.
Add cheeses to the top.
Cook in oven - 180C/350F/Gas4 for 50-60 mins.
Allow to settle for 5 mins before serving.

This is delicious served with a chunky tomato, parsley, cucumber and mint salad and big chunks of crusty bread.