Moussaka

Ingredients

• 3 large aubergines, sliced 1 cm thick
• 700 g lamb mince
• 2 onions, finely diced
• 4 garlic cloves, crushed
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 400 g tinned tomatoes
• 150 ml red wine
• 60 g butter
• 60 g plain flour
• 700 ml whole milk
• 2 egg yolks
• a good grating of nutmeg
• 6 tbsp olive oil

Method

1. Roast the aubergine

   Brush the slices with oil, season, and roast at 200°C until golden and collapsed. Roasting rather than frying uses a fraction of the oil and stops the finished dish being greasy.

   30 min

2. Soften the onion

   Cook the onion in a little oil until soft.

   10 min

3. Brown the lamb

   Add the lamb and garlic and cook until well browned, breaking it up as you go.

   10 min

4. Simmer the sauce

   Add the cinnamon, oregano, tomatoes and wine and simmer until thick and no longer watery.

   30 min

5. Make the béchamel

   Melt the butter, stir in the flour, cook for two minutes, then whisk in the milk gradually until thick. Off the heat, beat in the yolks and nutmeg — the yolks are what set it into a custardy layer rather than a sauce that runs.

6. Layer and bake

   Alternate aubergine and lamb, finishing with the béchamel. Bake at 180°C until deep golden, then rest for twenty minutes before cutting.

   45 min