Greek moussaka

Ingredients

• 2 red onions, diced
• 3 cloves garlic, diced
• 1kg lamb mince
• 3 tbsp olive oil
• salt and pepper to taste
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp tomato paste
• 200ml red wine
• 700g jar of tomato passata
• 120g butter
• 120g flour
• 1L milk
• 150g grated Kefalotyri cheese (or parmesan if you can't find it)
• 1/4 nutmeg ground
• 2 large (or 3 medium) eggplant, sliced 1.5cm thick
• 5 medium-sized potatoes, sliced 1cm thick

Directions

1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the eggplant and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.

Recipe notes