Moussaka

Shopping list

• 800 g aubergines — sliced into 1cm rounds

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• 100 ml olive oil

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• 500 g lamb mince

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 400 g chopped tomatoes — tinned

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• 2 tbsp tomato purée

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• 1 tsp ground cinnamon

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• 1 tsp dried oregano

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• 50 g butter

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• 50 g plain flour

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• 500 ml whole milk

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• 1 pinch nutmeg — freshly grated

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• 50 g Parmesan — grated

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• 1 piece egg yolk

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• salt and black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Brush the aubergine slices lightly with olive oil on both sides, season with salt, and arrange on baking trays. Roast for 25– 30 minutes until golden and tender, turning halfway. Set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the lamb mince and cook, breaking it up with a wooden spoon, until browned (about 8 minutes). Remove and set aside.

3. 3

   In the same pan, add a splash more oil if needed, then cook the onion for 5 minutes until soft. Add the garlic, cinnamon, and oregano; cook for 1 minute until fragrant.

4. 4

   Return the lamb to the pan. Stir in the chopped tomatoes and tomato purée, season with salt and pepper, and simmer for 15– 20 minutes until thickened. Taste and adjust seasoning.

5. 5

   Meanwhile, make the béchamel: melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, a little at a time, whisking constantly to avoid lumps. Simmer gently for 5– 7 minutes until thickened and smooth.

6. 6

   Remove the béchamel from the heat. Stir in the nutmeg, half the Parmesan, and season with salt and pepper. Let it cool for 2 minutes, then whisk in the egg yolk.

7. 7

   Assemble the moussaka in a 25×20cm baking dish: layer half the aubergine slices on the bottom, spoon over all the lamb mixture, then layer the remaining aubergine on top.

8. 8

   Pour the béchamel over the aubergine layer, spreading evenly. Sprinkle the remaining Parmesan over the top.

9. 9

   Bake for 40– 45 minutes until the top is golden brown and bubbling. Let it rest for 10 minutes before slicing and serving.