Moussaka

Instructions

Aubergine & potato layers

1. Slice the aubergine into discs with a thickness of about 1cm. Lay each disc separately on a surface and lightly salt the flesh. Leave for 20-30 minutes before patting dry with a paper towel. Removing the water from the aubergine is essential to keep the moussaka moist but not soggy. Fry the discs in a 2 tablespoons of olive oil for about 3 minutes on each side.
2. Peel the potatoes and slice into discs also with a thickness of about 1cm. Pat each disc dry with a paper towel and add 2 tablespoons of olive oil and salt to lightly coat each disc. Place each disc separately onto a oven tray and cook in the oven at 200°C until crispy (roughly 20-25 mins).

Béchamel sauce

1. Start by melting the butter in a saucepan on a low heat so to not burn it. Once melted, add the flour and whisk continuously to prevent lumps from forming. Take off the heat and gradually incorporate all the milk while whisking. Taking the saucepan off the heat helps to prevent it from lumping and ensure it has a smooth texture.
2. Once the milk has been fully incorporated, add both halves of the brown onion, bay leaves, nutmeg, white pepper and salt. Place the saucepan back onto the hob and let it simmer for 20-30 minutes on a low heat with the lid on.
3. Once the béchamel sauce has thickened and become fragrant, take off the hob. Remove the bay leaves and onions and leave to cool for 10 minutes. When cooled, add 2 whisked eggs and fold into the béchamel sauce.

Meat sauce

1. Start by dicing the brown onion and finely mince the garlic. Fry the minced lamb in olive oil on medium until browned - ensure you use at least 10% fat to keep the minced beef tender. Add the diced brown onion and garlic for 2-3 minutes before adding chopped fresh parsley, chilli flakes, all spice, cinnamon powder and tomato puree. Mix and cook for a further 3-4 minutes.
2. De-glaze the pan with apple cider vinegar and add the plum tomatoes with the chicken stock, bay leaves, sugar, salt and black pepper. Leave to simmer with the lid on for 30-45 minutes until the sauce has reduced.
3. Remove the bay leaves and add a couple tablespoons of the béchamel sauce to the meat sauce along with grated pecorino romano. Stir until fully combined.

Assembly

1. Pre-heat the oven at 200°C. Start the assembly by pouring a small amount of the meat sauce to thinly cover the bottom of a deep baking dish. Evenly spread a layer of the potato discs followed by a layer of the aubergine discs. Evenly spread the remainder of the meat sauce across the aubergine and top of with an even spread of the béchamel sauce. Finish with a layer of pecorino romano.
2. Cover the baking dish with tin foil and cook in the pre-heated oven for 30 minutes. Remove the tin foil and cook for a final 15 minutes to allow the béchamel sauce to form a golden crust. Garnish with freshly chopped parsley and serve immediately.