Moussaka recipe

Layers of aubergine and cinnamon-spiced lamb mince baked under a thick béchamel bound with egg.

2 hours and 30 minuteshard10 ingredients

Ingredients

• 3 aubergines
• 600 g lamb mince
• 1 onion
• 400 g ripe tomatoes
• 100 ml red wine
• 1 tsp ground cinnamon
• 60 g butter
• 60 g plain flour
• 700 ml whole milk
• 2 eggs

How to make Moussaka

1. Slice the 3 aubergines 1 cm thick, salt them and leave them 30 minutes in a colander. Squeeze, pat dry, then fry or roast them until soft and coloured.
2. Soften the chopped onion, add the 600 g of lamb mince and brown it.
3. Pour in the 100 ml of red wine and let it evaporate, then add the 400 g of chopped tomatoes and the 1 tsp of cinnamon. Simmer about 30 minutes to a thick, dry sauce.
4. Melt the 60 g of butter, whisk in the 60 g of flour, then pour in the 700 ml of warm milk in a stream, whisking until thick.
5. Off the heat, quickly beat the 2 eggs into the béchamel.
6. Heat the oven to 180°C. In a dish, layer half the aubergines, all the mince, then the rest of the aubergines, and pour the béchamel over.
7. Bake about 50 minutes, until deep golden.
8. Let it rest 20 minutes before cutting, or it slumps.

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