Moussaka

Method

Slice aubergines lengthwise, brush with olive oil and roast at 200°C for 25 minutes until golden. Heat remaining oil in a large pan, fry diced onions and garlic until soft, then brown the minced lamb. Stir in tomato puree, tinned tomatoes, red wine, cinnamon, oregano and seasoning, then simmer for 20 minutes until thickened. Make the béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk whilst stirring constantly. Season with salt, pepper and nutmeg. Layer half the aubergines in a 2-litre baking dish, spread the meat sauce over, then layer remaining aubergines. Pour béchamel sauce over the top and sprinkle with grated Parmesan. Bake at 180°C for 40-45 minutes until golden and bubbling.