Greek moussaka

Layers of soft aubergine and potato with a cinnamon-scented lamb and tomato sauce under a thick, golden béchamel. A Greek family classic and well worth the effort on a slow weekend.

Ingredients

• 3 Aubergines, sliced 1cm thick
• 500 g Potatoes, peeled, sliced 5mm thick
• 60 ml Olive oil
• 500 g Lamb mince
• 1 Onions, finely chopped
• 0.3 Garlic, crushed
• 2 g Ground cinnamon
• 2 g Dried oregano
• 30 g Tomato purée
• 400 g Chopped tomatoes
• 5 g Salt
• 1 g Black pepper
• 60 g Butter
• 60 g Plain flour
• 600 ml Milk
• 0.5 g Nutmeg, grated
• 1 Eggs, beaten
• 40 g Parmesan, finely grated

Method

1. Heat the oven to 200°C (180°C fan). Brush the aubergine and potato slices with oil, spread over two trays and roast until soft and lightly golden.
2. Meanwhile brown the lamb in a large pan, then add the onion and cook until soft. Stir in the garlic, cinnamon, oregano and purée, then the tomatoes, salt, pepper and 100ml water. Simmer until thick.
3. Melt the butter, stir in the flour for a minute, then whisk in the milk gradually and simmer until thick. Off the heat, stir in the nutmeg and half the cheese, let it cool for a few minutes, then beat in the egg.
4. In a deep ovenproof dish about 30x20cm, lay the potatoes, then half the aubergine, all the lamb sauce, then the rest of the aubergine. Pour over the béchamel and scatter with the rest of the cheese.
5. Turn the oven down to 180°C (160°C fan) and bake until bubbling and deep golden on top.
6. Leave to stand before cutting so the layers hold together.