Moussaka

Ingredients

• 400g eggplant, sliced 8mm thick
• 300g ground lamb
• 120g onion, diced small
• 30ml olive oil
• 200ml whole milk
• 40g unsalted butter
• 30g plain flour
• 3g grated nutmeg
• 200ml dry red wine
• 200g tinned San Marzano DOP tomatoes
• 3 cloves garlic, minced
• 4g dried oregano
• 60g Kefalotyri cheese, grated
• 3g sea salt
• 1g black pepper

Method

1. 1
   Salt eggplant slices heavily, rest for 15 minutes; pat dry, brush lightly with olive oil, bake at 200°C for 12 minutes until golden.
2. 2
   Brown ground lamb over medium-high heat, drain excess fat, remove and reserve; sauté diced onion in same pan with 15ml olive oil until soft, add garlic and oregano, bloom for 1 minute.
3. 3
   Deglaze pan with red wine, scraping fond, reduce by half; return lamb, add tomatoes and 2g salt, simmer for 10 minutes until sauce thickens slightly.
4. 4
   Prepare béchamel: melt butter, whisk in flour, cook roux for 2 minutes stirring constantly; gradually add cold milk while whisking, simmer for 8 minutes until thickened, season with nutmeg, 1g salt, and black pepper.
5. 5
   Layer half the eggplant in a 9×12-inch baking dish, spread half the meat sauce over, layer remaining eggplant, top with remaining meat sauce.
6. 6
   Pour béchamel evenly over top, scatter Kefalotyri cheese across surface, bake at 180°C for 25 minutes until golden brown and bubbling at edges; rest 10 minutes before serving.