SERVES 6

450g/1lb aubergines, thinly sliced

salt

2 large onions, peeled and chopped

4 tablespoons olive oil

1 garlic clove, crushed

225g/8oz black beans, soaked and cooked until tender, or 2 x 425g/15oz cans red kidney beans

1 x 225g/8oz can chopped tomatoes

¼ teaspoon ground allspice or cinnamon

freshly ground black pepper

a little sugar

150 ml/5fl oz soured cream or plain yoghurt

1 egg

freshly grated nutmeg

4 tablespoons grated Parmesan cheese

butter for greasing

1. Salt, drain and rinse the aubergine slices – *see below

2. Meanwhile, fry the onion in 2 tablespoons of the oil for 10 mins. Add the garlic, drained beans, tomatoes and allspice or cinnamon.

3. Mix well, mashing the beans to make a rough puree. Season with salt, pepper and a pinch of sugar if necessary.

4. Preheat the oven to 180c/350F/Gas Mark 4. Grease a large shallow ovenproof dish.

5. Fry the aubergine slices in the rest of the olive oil for 2-3 mins on each side, until tender. Drain on kitchen paper.

6. Put a layer of aubergine slices in the base of the ovenproof dish; cover with half the bean mixture. Repeat the layers, then finish with a final layer of aubergine.

7. Whisk the soured cream or yoghurt with the egg. Season with salt, pepper and nutmeg. Pour over the moussaka.

8. Sprinkle with Parmesan cheese and bake for 40-45 mins, until golden.

(*Aubergines are usually degorged before cooking to draw out any bitter juices: cut into cubes or slices, then sprinkle with salt and place in a colander for 30 mins, before rinsing under cold water and drying in kitchen paper ready for use. Though not usual to get a bitter aubergine it does help prevent them absorbing too much oil if it is fried. )