Ingredients:

• 1 big brinjal, diced
• 2 potatoes, peeled, sliced
• 4 cups – crushed toast or bread crumbs
• 1/2 cup – cheese, grated
• Oil as needed
• Salt and pepper to taste
• For the filling:
• 3/4 kg – minced Meat
• 2 onions, grated
• 1 tsp – ginger-garlic paste
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 1 cup – coriander leaves, chopped
• 1 cup – Tomato puree
• Oil as needed
• Salt to taste
• For the toppings:
• 3/4 cup – flour (maida)
• 2 cups – Milk
• 1/2 cup – Cream
• 1/2 tsp – nutmeg, ground
• 1/2 cup – grated cheese
• 2 eggs, beaten
• Salt and pepper to taste

Method:

1. Marinate brinjal and potato slices in salt and fry in hot oil till soft.
2. Drain and keep aside. Add some more oil to the pan and heat it.
3. Add grated onion and ginger-garlic paste. Brown.
4. Add mince and stir fry till brown.
5. Add tomato puree, the powders, spices, salt, pepper and coriander leaves, and pressure cook till done. Open.
6. Stir till dry. Reserve.
7. Heat 2 tbsps. oil.
8. Add flour and cook till raw smell disappears.
9. Add milk and heat till no lumps remain. Add cream, nutmeg and salt.
10. When creamy, remove.
11. Cool a while and add cheese and egg. Blend well.
12. Now in a baking dish, put a layer of brinjal and potato slices.
13. Add some breadcrumbs and cheese.
14. Put a layer of mince over this. Continue the layers till vegetables and meat are over, the top layer being of brinjals.
15. Pour the cheese sauce evenly over the moussaka and bake till the layers are set and the top is golden.
16. Remove and serve garnished with coriander leaves.