Moussaka, Aubergine Bake

• 3 aubergines mediums -sized
• 1 teaspoon salt
• 1 pound lamb
• 4 onions decided finely
• 3 tablespoons water
• 2 cloves garlic minced
• 6 tablespoons oil
• 4 tablespoons tomato puree mixed with 4 tablespoons water
• 1 pepper
• 2 tablespoons cornflour
• 2 cups broth
• 4 eggs slightly beaten.

1. Slice the unpeeled aubergines to 1/2-inch thickness.
2. Sprinkle with salt and set aside (preferably in the sun) for an hour.
3. Meanwhile mince the lamb, add onions, water and garlic and fry in the oil Remove from heat and fry the aubergines in the oil until golden.
4. Mix the tomato puree with the water and a dash of pepper.
5. Put alternate layers of augergine, meat mixture and tomato puree into a greased casserole, with augergines as top layer.
6. Bake for 45 minutes in a moderate oven (350 F. or Gas mark 4).
7. Dissolve cornflour in th

salt, lamb, onions, water, garlic, oil, tomato puree mixed, pepper, cornflour, broth, eggs

Taken from www.yummly.com/recipe/Moussaka_-Aubergine-Bake-1665444 (may not work)