Moussaka

Ingredients

For 6 portions

• 🍆 3 whole aubergine
• 🍖 500g lamb, ground or patty
• 🧅 1 medium onions
• 🧄 2 cloves garlic
• 🥫 400g canned tomatoes
• 🥫 1 Tbsp tomato paste
• 🌿 1 Tsp cinnamon
• 🌿 1 Tsp oregano
• 🏺 4 Tbsp olive oil
• 🧈 3 Tbsp butter
• 🌾 40g flour
• 🥛 500ml milk, whole
• 🍳 1 medium egg
• 🧀 50g parmesan cheese

Method

1. Preheat the oven to 200 °C. Slice the aubergines into 1 cm rounds, brush both sides with olive oil and arrange on baking trays. Roast for 20–25 minutes until soft and lightly golden, turning once.
2. Meanwhile, heat 1 Tbsp oil in a large pan. Soften the chopped onion for 5 minutes, then add the minced garlic. Add the ground lamb and cook until well browned. Stir in the tomato paste, cinnamon and oregano; cook for 1 minute. Add the canned tomatoes and simmer for 15–20 minutes until thickened. Season to taste.
3. For the white sauce: melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Remove from the heat, beat in the egg and half the grated Parmesan. Season lightly.
4. Reduce the oven to 180 °C. In a baking dish, layer half the aubergine, then all the lamb mixture, then the remaining aubergine. Pour the white sauce evenly over the top and sprinkle with the rest of the Parmesan.
5. Bake for 35–40 minutes until the top is golden and bubbling. Leave to rest for 10–15 minutes before serving.