Moussaka

Updated at: Thu, 17 Aug 2023 00:22:40 GMT

Step 1

Slice the aubergines, sprinkle with salt and leave to drain for 30mins (this removes any bitter juices). Rinse thoroughly to remove salt. Pat dry. (I don’t bother doing this anymore. I just slice them.)

Step 2

Brush aubergines liberally with olive oil and place on large baking tray/s. Place on top shelf of oven and cook on highest setting until charred (this will vary from oven to oven – probably 20-30mins – but you’ll need to watch them so they don’t burn).

Step 3

Chop onion. Heat 2tbsp olive oil and fry onion until soft. Stir in meat and fry until it changes colour. Add next 3 ingredients; season. Cover and cook for 20mins or until all liquid has evaporated (I’ve always found 20mins is fine – you don’t want it too dry).

Step 4

Melt butter in another pan, stir in flour, remove from heat and whisk in milk. Return to heat and keep whisking for about 3-4mins or until it forms a thick sauce. Remove from heat, cool slightly, then beat in half the cheese and the egg yolk; season with freshly ground black pepper.

Step 5

Place the aubergines in a 2.8-litre (5 pint) shallow oven-proof dish. Spread the meat mixture on top and cover with the sauce. Sprinkle over remaining cheese and the breadcrumbs.

Step 6

Cook at 180°C (350°F) gas mark 4 for about 1hr or until golden.

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