Quick moussaka recipe
 This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. 4 aubergines olive oil1 onion, chopped2 cloves of garlic, crushed450g/1lb lamb mince3 plum tomatoes, dicedpinch of cinnamon powderpinch of cumin powder1 glass of red wine 150ml/5fl oz chicken stock200ml/7fl oz white sauce2 eggspinch of nutmeg100g/4oz grated cheese (half mozzarella, half cheddar)2 tbsp fresh mint, choppedsaltfreshly ground black pepper 4 aubergines olive oil 1 onion, chopped 2 cloves of garlic, crushed 450g/1lb lamb mince 3 plum tomatoes, diced pinch of cinnamon powder pinch of cumin powder 1 glass of red wine 150ml/5fl oz chicken stock 200ml/7fl oz white sauce 2 eggs pinch of nutmeg 100g/4oz grated cheese (half mozzarella, half cheddar) 2 tbsp fresh mint, chopped salt freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25minutes to colour the cheese and cook through.Serve. Preheat the oven to 190C/170C Fan/Gas5. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25minutes to colour the cheese and cook through. Bake in the oven 20-25minutes to colour the cheese and cook through. Serve. Serve.