Moussaka Stuffed Aubergine Topped with a Cheesy Souffle Sauce

A great family supper dish using lamb mince and finished with a cheesy souffle sauce.

Method

1. Put the aubergine halves on a chopping board and spoon out the centre of the flesh inside (save this for later). Roughly chop the reserved aubergine and set to one side.
2. Lay the aubergine shells, skin side down on a baking tray and lightly sprinkle with salt. Turn over to allow the excess moisture to drip out for about 15-20 minutes.
3. Heat the olive oil in a large non-stick frying pan and cook the onion and garlic for 1-2 minutes. Add the mince and cook for 5-7 minutes, stirring occasionally. Add the dried herbs and spices, tomato purée, the glug of red wine and the reserved aubergine. Season, turn down the heat, cover and simmer for 10-15 minutes.
4. Next, melt the margarine in a small non-stick pan under a low heat. Once melted add the flour and mix until it becomes a roux (a yellowish paste). Add the milk bit-by-bit to the roux, mixing all the time until any lumps disappear. Stir in the hard cheese and set aside off the heat.
5. Preheat the oven to Gas mark 4, 180°C, 350°F.
6. Separate the egg whites from the yolks and place into separate medium bowls. Whisk the egg whites with an electric whisk until a thick foam is formed. When the roux is cool whisk in the egg yolks then fold in the egg whites with a metal spoon (it should almost double in volume).
7. Turn the aubergine shells upright and pat dry with kitchen paper then put on a non-stick baking tray. Spoon the mince mixture into each aubergine half then add the cheesy foam sauce generously over the mince and aubergine. Sprinkle over the Parmesan cheese.
8. Bake in the oven for 15-20 minutes, or until the cheese is golden and serve with a tomato salsa or salad leaves.