Moussaka with Lamb and Aubergine

Ingredients

• 3 aubergines, sliced
• 500g lamb mince
• 1 yellow onion, diced
• 3 garlic cloves
• 400g crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1 tsp oregano
• Béchamel: 50g butter, 50g flour, 500ml milk, nutmeg, 2 eggs
• 100g parmesan or graviera
• Olive oil, salt, black pepper

Method

1. 11. Salt the aubergine slices, let stand 20 minutes. Pat dry and grill or fry.
2. 22. Brown the lamb mince. Add onion, garlic, tomatoes, tomato paste, cinnamon and oregano. Simmer 20 minutes.
3. 33. Béchamel: Melt butter, stir in flour, add milk while whisking. Cook until thick. Stir in nutmeg and eggs off the heat.
4. 44. Layer aubergine and meat sauce in a baking dish. Pour béchamel on top.
5. 55. Scatter cheese. Bake at 180°C for 40 minutes until golden.
6. 66. Rest 15 minutes before serving.