Moussaka

Prep time: 1hr 15mins | Serves: 4-6

Ingredients:

For the Aubergines

• 2 large aubergines (600g), sliced lengthways

• 40g olive oil

• 4g sea salt

For the Meat Sauce

• 500g lamb mince

• 20g olive oil

• 150g onion, finely diced

• 15g garlic, finely chopped

• 2g ground cinnamon

• 5g ground cumin

• 5g dried oregano

• 2g ground allspice

• 30g tomato purée

• 400g chopped tomatoes

• 100g red wine

• 4g sea salt

• 2g freshly ground black pepper

For the Béchamel

• 40g unsalted butter

• 40g plain flour

• 500g whole milk

• 1g freshly grated nutmeg

• 80g parmesan or kefalotyri, grated

• 1 egg (50g)

• 2g sea salt

• 1g freshly ground black pepper

Method:

1. Preheat your oven to 200°C. Brush the aubergine slices with olive oil, season with salt and roast for 20 minutes until soft and lightly golden.

2. Heat the olive oil in a pan and cook the onion for 6–8 minutes until soft. Add the garlic and spices and cook for 1 minute until fragrant.

3. Add the lamb mince and cook until browned. Stir in the tomato purée, chopped tomatoes and red wine. Simmer for 20 minutes until thick and rich. Season with salt and pepper.

4. For the béchamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thick. Remove from the heat and stir in nutmeg, cheese, egg, salt and pepper.

5. Layer the roasted aubergines and meat sauce in an ovenproof dish, finishing with the béchamel on top.

6. Bake at 180°C for 35–40 minutes until golden and bubbling.

7. Rest for 10–15 minutes before serving to allow the layers to set.

8. Taste and adjust seasoning if needed — a pinch more salt or spice to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Moussaka improves with time and reheats beautifully. Freeze for up to 1 month if needed.