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Greek-style moussaka

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Ingredients

• 150-175ml olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 900g lamb mince
• 50ml white wine
• 1 x 400g tin chopped tomatoes
• 1 x 5cm piece cinnamon stick
• Handful fresh oregano leaves, chopped
• 3 large aubergines
• Salt and freshly ground black pepper
• 75g butter (for topping)
• 75g plain flour (for topping)
• 600ml milk (for topping)
• 50g parmesan cheese, finely grated (for topping)
• 2 medium free-range eggs, beaten (for topping)

Method

1. 1
   Preheat the oven to 200C/180C Fan/Gas 6.
2. 2
   For the lamb sauce, heat two teaspoons of the olive oil in a pan. Add the onions and garlic and fry until they just begin to brown.
3. 3
   Add the minced lamb and fry over a high heat for 3-4 minutes.
4. 4
   Stir in the white wine, chopped tomatoes, cinnamon stick, and oregano. Simmer gently for 30-40 minutes while you prepare the aubergines and topping.
5. 5
   Slice the stalks off the aubergines and cut them lengthways into 5mm slices.
6. 6
   Heat a frying pan until it's very hot. Add one tablespoon of the remaining olive oil and a single layer of aubergine slices. Fry quickly until tender and lightly coloured on each side.
7. 7
   Remove the fried aubergine slices with tongs and arrange them in a single layer at the base of a 2.5-2.75 litre shallow ovenproof dish. Season lightly with salt and pepper.
8. 8
   Repeat the frying process with the remaining oil and aubergine slices, seasoning each layer as you build them in the dish.
9. 9
   For the topping, melt the butter in a non-stick pan. Add the flour and cook over a medium heat for one minute to cook out the floury taste.
10. 10
    Gradually beat in the milk, bring the mixture to a boil while stirring, then reduce heat and simmer very gently for 10 minutes, stirring occasionally.
11. 11
    Stir in the grated parmesan cheese and season with salt and pepper to taste. Allow the sauce to cool slightly, then beat in the eggs.
12. 12
    Remove the cinnamon stick from the lamb sauce. Season the lamb sauce to taste with salt and pepper, then spoon it evenly over the layered aubergines in the ovenproof dish.
13. 13
    Pour the prepared cheese and egg topping over the lamb sauce.
14. 14
    Bake for 25-30 minutes, or until the top is golden-brown and bubbling.