Musaka

Method

Slice aubergines lengthwise into 5mm strips, salt them and leave for 30 minutes to release moisture, then pat dry and fry in olive oil until golden, working in batches; set aside. In the same pan, sauté diced onion and minced garlic, then brown the beef, breaking it up as it cooks. Stir in tomato puree and tinned tomatoes, season with salt, pepper and paprika, then simmer for 15 minutes until thickened. Make a béchamel sauce by melting butter, whisking in flour, then gradually adding milk whilst stirring constantly until smooth and thickened; season and cool slightly, then whisk in beaten eggs and most of the cheese. In a rectangular baking dish, layer half the aubergine slices, spread the meat sauce over, then layer remaining aubergines. Pour béchamel over the top and sprinkle remaining cheese. Bake at 180°C for 45-50 minutes until the top is golden and set.