MoussakaServes 6

2 medium aubergines

1 tbsp fine sea salt

750g lamb mince

1 medium onion, finely chopped

2 garlic cloves, crushed

1 tsp dried oregano

1 ½ tsp dried mint

2 bay leaves

1 cinnamon stick

1 tbsp plain flour

½ tsp flaked sea salt, plus extra for seasoning

200ml red wine

400g can chopped tomatoes

2 tbsp tomato puree

7 tbsp olive oil

2 medium potatoes, preferably Maris Piper (around 500g)

flaked sea salt and freshly ground black pepper

White sauce

50g butter

50g plain flour

400ml milk

1 tsp finely grated nutmeg

25g finely grated parmesan

1 large egg, beaten

FOOD FACTS Moussaka is a Greek taverna favourite.

Based on Maghmuma, a traditional Arabic dish, this mixture of lamb, onion and aubergine is said to have been cooked as far back as the 10th century in Baghdad and served to the “caliphs”, the “rulers”, of the city.

With its béchamel topping, moussaka is believed to have been the invention of Greek-born chef Nicholas Tselementes, an influential cookery writer of the 1920s, who wanted to refine Greek peasant cooking.

Historical facts provided by Monica Askay, Cook and Food Historian

①Cut the aubergines into 1cm slices, discarding the ends. Place in a colander and sprinkle between the layers with salt. This will help draw out any bitter juices, although this isn’t always necessary with modern cultivated aubergines.

②While the aubergines are salting, put the lamb, onions, garlic, oregano, mint, rosemary, bay leaves and cinnamon in a large non-stick saucepan or sauté pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. There is no need to add any extra oil at this stage, as the fat from the lamb will be enough.

③Stir in the 1 tbsp of flour, salt and plenty of freshly ground black pepper. Pour over the wine, add the tomatoes and tomato puree. Bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce is thick. Season with a little more salt and pepper if necessary. Set aside.

④Rinse the aubergines under cold running water and pat dry in a clean tea towel. Heat 3 tbsp of the oil in a large non-stick frying pan and fry the aubergines in 2-3 batches over a medium heat until well browned, adding more oil when necessary. Drain on kitchen paper to absorb the excess oil.

⑤Half fill a large saucepan with water and bring to the boil. Peel the potatoes and cut into slices just under a centimetre thick. Drop gently into the water and return to the boil. Cook for 5 mintues then drain in a colander under running water until cold. Leave to stand in the colander while the white sauce is made. Preheat the oven to 200C/fan oven 180C/Gas 6.

⑥To make the white sauce, melt the butter in a large non-stick saucepan and stir in the flour. Cook for a few seconds, stirring. Gradually add the milk, stirring well between each addition. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and pepper to taste. Remove from the heat and briskly stir in the beaten egg. Cover the surface of the sauce with a piece of cling film to prevent a skin forming.

⑦ Spoon a third of the meat sauce into a large, shallow ovenproof dish (It will need to hold 2.5 litres. A lasagne dish is ideal.). Top with a layer of potatoes and cover with a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake for 45 minutes until deep golden brown and bubbling.

FOOD FACTS Originally from India, the aubergine is

used as a vegetable when cooking but botanically is a fruit. Often referred to as eggplant, there are several different types, from the more familiar purple varieties, to some which are small, whitish and egg-shaped.

Oregano, a predominant flavour in Greek cooking, is a popular kitchen herb. Also known as wild marjoram, the herb’s flavour improves once it’s been dried. Its name is said to derive from the Ancient Greek oros (which means “mountain”) and ganos (“joy”).

Historical facts provided by Monica Askay, Cook and Food Historian