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Aubergine Moussaka

Aubergine Moussaka

Prep time: 75 minServes: 6

Pairs with

The layers of aubergine, cinnamon and creamy béchamel want a red with soft tannins and earthy notes — think Greek xinomavro or a Mediterranean pinot.

Ingredients

  • 3 large aubergines, sliced
  • Olive oil
  • Salt
  • Lentil sauce: 300g green lentils (cooked), 1 yellow onion diced, 3 garlic cloves, 400g crushed tomatoes, 2 tbsp tomato paste, 1 tsp cinnamon, 1 tsp oregano
  • Béchamel: 60g butter, 60g flour, 600ml milk, 2 egg yolks, 100g graviera or parmesan, nutmeg

Method

  1. 11. Brush aubergine slices with olive oil, salt and grill or roast at 220°C for 15 minutes per side.
  2. 22. Lentil sauce: Sauté onion and garlic, add lentils, tomatoes, tomato paste, cinnamon and oregano. Simmer 15 minutes.
  3. 33. Béchamel: Melt butter, stir in flour, add milk while whisking. Cook 5 minutes. Stir in egg yolks and cheese off the heat.
  4. 44. Layer half the aubergine in a baking dish, pour over the lentil sauce, top with remaining aubergine.
  5. 55. Pour béchamel evenly over the top. Grate a little extra cheese.
  6. 66. Bake at 180°C for 40 minutes until golden. Rest 15 minutes before serving.