Moussaka

Ingredients

• • 2 large eggplants, sliced
• • 600g lamb mince
• • 1 onion, diced
• • 3 cloves garlic, minced
• • 400g canned diced tomatoes
• • 2 tbsp tomato paste
• • 1 tsp ground cinnamon
• • 1 tsp dried oregano
• • 60g butter
• • 60g plain flour
• • 600ml milk
• • 1 egg yolk
• • 60g parmesan, grated
• • Olive oil
• • Salt
• • Black pepper

Method

1. Salt the eggplant slices and leave for 20 minutes, then pat dry. Brush with oil and grill or pan-fry until golden on both sides.
2. Heat oil in a pot and cook the onion for 5 minutes, then add the garlic and lamb mince, browning well.
3. Stir in the tomatoes, tomato paste, cinnamon and oregano. Simmer for 20 minutes until thick. Season to taste.
4. For the béchamel, melt the butter, whisk in the flour and cook for 1 minute, then gradually whisk in the milk until thickened. Off the heat, whisk in the egg yolk and parmesan.
5. Heat oven to 180°C. Layer eggplant and lamb sauce in a baking dish, finishing with a layer of eggplant, then top with the béchamel.
6. Bake for 40-45 minutes until golden on top. Rest for 10 minutes before serving.