Greek moussaka

Method

1. 1

   Sprinkle the aubergine slices with salt and leave for 20 minutes to draw out the bitterness, then rinse, pat dry and fry or roast them in the oven until tender and golden.

2. 2

   Brown the minced meat with the onion and garlic until it changes colour, then add the crushed tomatoes, tomato paste, cinnamon, salt and pepper, and simmer over low heat for 20 minutes until thickened.

3. 3

   For the béchamel: melt the butter, add the flour and stir for 2 minutes, then gradually pour in the warm milk, stirring constantly, until you have a smooth, thick sauce. Let it cool slightly, then stir in the beaten eggs, the nutmeg and half the grated cheese.

4. 4

   Assemble the moussaka in a deep baking dish: a layer of aubergine, then a layer of the meat mixture, then another layer of aubergine, and cover completely with the béchamel.

5. 5

   Sprinkle the remaining grated cheese over the béchamel and bake at 180 °C for 40–45 minutes until the top is golden and puffed. Leave to rest for 15 minutes before cutting.