Moussaka

INGREDIENTS

For the mince

Olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1 celery stick, finely sliced

1 carrot, peeled and finely chopped

500g lamb mince

cup (60ml) red wine

1 cup (250ml) tomato passata

1 cinnamon stick

2 sprigs fresh oregano leaves, picked and chopped

1 bay leaf

2 aubergines, sliced thinly

For the white sauce

50g butter

50g flour

2 cups (500ml) milk

100g Gruyère cheese

2 egg yolks

METHOD

To make the mince

Heat a little olive oil in a heavy based pot over medium heat and gently fry onion, garlic, celery and carrots until onions are translucent and vegetables are soft.

Increase heat and add mince, stirring until well browned. Pour in red wine and, once evaporated, add tomato passata, cinnamon, oregano and the bay leaf.

Reduce heat to low and allow to simmer, covered, for about 1 hours, or until mince is tender and sauce has reduced.

Drizzle aubergines with a little olive oil and season with salt and pepper.

Heat a grill pan to hot and cook sliced aubergines for a few seconds on each side. Remove from pan and set aside for later.

To make the white sauce

Heat butter in a heavy-based saucepan and, once melted, add flour.

Cook roux (flour and butter mixture) for about a minute, stirring constantly to prevent it from browning.

Remove from heat and slowly add milk, stirring continuously to prevent lumps forming.

Return to stove and stir over medium heat until sauce thickens.

Remove from heat, add cheese and season with salt and pepper. Allow to cool for a few minutes.

Once cooled, mix in egg yolks. Set aside.

To assemble

Pour a few ladles of mince on the base of a casserole dish and top with a layer of grilled aubergines. Repeat this process until mince and aubergines are finished.

Pour over white sauce and place in a preheated oven set at 180C for about 30 minutes, or until bubbling and lightly golden brown.

SERVES 4-6