Moussaka

Aubergines

• aubergines1.2 kg
• olive oil100 ml
• salt2 tsp

Meat sauce

• olive oil2 tbsp
• onions2
• garlic3 clove
• lamb mince700 g
• tomato paste2 tbsp
• chopped tomatoes400 g
• red wine150 ml
• ground cinnamon1 tsp
• ground allspice½ tsp
• dried oregano1 tsp
• bay leaves2
• sugar1 tsp
• flat-leaf parsley (optional)3 tbsp
• salt
• black pepper

Béchamel

• butter100 g
• plain flour100 g
• whole milk1 l
• kefalotyri100 g
• egg yolks2
• nutmeg¼ tsp
• salt½ tsp

Aubergines

1. 01

   Cut the aubergines lengthways into 1 cm slices, lay them on a tray, salt them on both sides and leave for 30 minutes. Water will bead on the surface; this is what would otherwise make the finished dish watery.

2. 02

   Heat the oven to 200°C. Pat the slices thoroughly dry with kitchen paper, brush both sides lightly with olive oil and spread them out on two baking trays.

3. 03

   Roast for 20 to 25 minutes, turning once, until soft and golden at the edges. Set aside. Roasting uses far less oil than frying and the slices hold their shape better in the layers.

Meat sauce

4. 04

   Finely chop the onions and garlic. Heat the olive oil in a wide pan over medium heat and cook the finely chopped onions for 8 to 10 minutes until soft and translucent. Add the finely chopped garlic and cook for 1 more minute.

5. 05

   Turn the heat up, add the lamb mince and break it up with a spoon. Fry for 8 to 10 minutes until the liquid has gone and the meat is properly browned, not grey.

6. 06

   Stir in the tomato paste, cinnamon, allspice and oregano and fry for 1 minute, then pour in the red wine and let it bubble until it has almost disappeared.

7. 07

   Add the chopped tomatoes, bay leaves and sugar. Simmer uncovered for 30 to 35 minutes, stirring now and then, until the sauce is thick and glossy with no free liquid. Fish out the bay leaves, chop the parsley and stir it in, and season well with salt and pepper.

Béchamel

8. 08

   Warm the milk in a separate pan and grate the kefalotyri. Melt the butter in a heavy saucepan over medium heat, stir in the flour and cook the paste for 2 minutes, stirring constantly, until it smells biscuity but has taken on no colour.

9. 09

   Pour in the warm milk a splash at a time, whisking hard after each addition so no lumps form. Once it is all in, simmer gently for 8 to 10 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon heavily.

10. 10

    Take the pan off the heat and stir in the nutmeg, salt and two thirds of the grated kefalotyri. Let it cool for 5 minutes, then beat in the egg yolks one at a time. The yolks are what set the topping into a sliceable layer rather than a sauce.

Assembly

11. 11

    Heat the oven to 180°C. Line the base of a deep dish of about 30 by 20 cm with half the aubergine slices, overlapping them slightly.

12. 12

    Spread all of the meat sauce over the top and level it, then cover with the remaining aubergine slices.

13. 13

    Pour the béchamel over, coax it into the corners and smooth the surface. Scatter over the rest of the kefalotyri.

14. 14

    Bake for 45 to 50 minutes until the top is deep golden and set, and the edges are bubbling. Leave to rest for at least 30 minutes before cutting.