Classic Moussaka

A rich Greek layered bake of spiced lamb and aubergines under a creamy cheese-topped white sauce.

Ingredients

• 700g (1 lb 8 oz) minced lamb
• 2 large aubergines, sliced
• 2 onions, chopped
• 2 cloves garlic, crushed
• 400g tin chopped tomatoes
• 2 tablespoons tomato puree
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 150ml (5 fl oz) red wine
• Olive oil for frying

For the topping: 50g (2 oz) butter

• 50g (2 oz) plain flour
• 570ml (1 pint) milk
• 1 egg yolk
• 75g (3 oz) grated cheese, plus nutmeg

Directions

1. Salt the aubergine slices and leave for 30 minutes, then pat dry. Brush with oil and grill or fry until golden on both sides.
2. Fry the onions in oil until soft, add the garlic and lamb and brown well, then stir in the tomatoes, puree, cinnamon, oregano and wine. Season and simmer for 20 minutes.
3. Make the sauce: melt the butter, stir in the flour and cook for 1 minute, then gradually whisk in the milk to make a smooth white sauce. Simmer 5 minutes, season with nutmeg, then off the heat beat in the egg yolk and half the cheese.
4. Pre-heat the oven to 180C (gas mark 4). Layer half the aubergines in a baking dish, spread over the meat, then top with the remaining aubergines.
5. Pour the sauce evenly over the top and scatter with the remaining cheese.
6. Bake for about 40-45 minutes until golden and bubbling, then let it settle for 10 minutes before serving.

Notes

Adapted from Delia Smith’s moussaka; salting the aubergines keeps the dish from turning oily.