Method

Preparing the Aubergines

Slice the Aubergines:

Slice the aubergines into 1cm thick slices.

Fry the Aubergines:

Season the slices with salt and pepper.

Fry in hot vegetable oil until lightly browned.

Drain on kitchen paper.

Preparing the Lamb Filling:

Cook the Onions:

In a large pan, heat olive oil and fry the chopped onions until softened and lightly browned.

Add Garlic and Tomato Purée:

Stir in the garlic and tomato purée, cooking for a minute to release the flavours.

Brown the Lamb:

Add the lamb mince to the pan, breaking it up and allowing it to brown.

Deglaze with Wine:

Pour in the red wine (or water) and stir through. Let the liquid evaporate.

Simmer the Sauce:

Add the chopped tomatoes, cinnamon stick, bay leaf, and Italian seasoning.

Season with salt and pepper.

Bring to a boil, then reduce heat and let it simmer for about 45 minutes.

Preparing the Béchamel Sauce

Make the Béchamel:

In a separate pan, melt the butter over medium heat.

Stir in the flour and cook for a few minutes to form a roux.

Gradually add the milk, stirring continuously until the sauce thickens.

Finish the Sauce:

Remove the pan from the heat.

Quickly whisk in the egg yolks, nutmeg, and a pinch of salt and pepper. Ensure the mixture is smooth and lump-free.

Assembling the Moussaka

Layer the Dish:

Preheat your oven to 180°C.

Remove the cinnamon stick and bay leaf from the meat mixture.

In an ovenproof dish, layer the ingredients starting with aubergine slices, followed by the meat mixture, then another layer of aubergines.

Top with Béchamel:

Pour the béchamel sauce over the final layer of aubergines.

Sprinkle the grated Parmesan cheese on top.

Baking and Serving:

Bake the Moussaka:

Bake in the preheated oven for about 1 hour until golden and bubbling.

Let the moussaka sit for a few minutes before serving.

Serve

Serve warm with a fresh salad.

Greece