Moussaka

Ingredients

• 3 large aubergines, sliced 1cm thick
• 600g lamb mince
• 2 onions, diced
• 4 garlic cloves, minced
• 400g chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 150ml red wine
• 60g butter
• 60g plain flour
• 700ml whole milk
• 2 egg yolks
• 100g kefalotyri or parmesan, grated
• Olive oil, salt and pepper

Before you cook

• Salt the aubergine slices and leave them in a colander for 30 minutes, then pat them dry.
• Heat the oven to 200C.

Steps

1. Brush the aubergine with olive oil and roast for 25 minutes until soft and golden, turning once.
2. Fry the onion in oil until soft, then add the lamb and brown it hard.
3. Stir in the garlic, cinnamon, allspice and tomato paste and cook for 2 minutes.
4. Pour in the wine and let it reduce almost away.
5. Add the tomatoes, season, and simmer for 25 minutes until thick with no free liquid.
6. For the béchamel, melt the butter, stir in the flour and cook for 2 minutes.
7. Add the warm milk gradually, whisking constantly, until thick enough to coat a spoon.
8. Off the heat beat in the yolks and most of the cheese.
9. Layer half the aubergine, all the lamb, then the rest of the aubergine in a deep dish.
10. Pour the béchamel over, scatter the remaining cheese, and bake at 180C for 45 minutes until deeply golden.
11. Rest for 20 minutes before cutting or it will slump.