Marvelous Moussaka

One of my all time favorite meals of the Mediterranean is Moussaka. This dish, often poorly replicated in restaurants, is rich, creamy, and full of flavor. Over the years, I have found myself searching for the ultimate recipe. I cannot say how many have disappointed me, but finally I am pleased to announce that my search is complete. I have created a truly authentic version, not too greasy, not too spicy, and encased in a wonderful golden baked crust.

I like to serve this dish hot, but not straight from the oven. This resting period allows the béchamel sauce to solidify and for the full flavors to develop. You can refrigerate left-over's, or even make this the day before you need it, and then re-heat it in a microwave ensuring that it is heated all the way through.

Ingredients
2lb eggplant (Aubergine for English cooks), cut into ¼ inch thick slices
5 tbsp olive oil
1lb ground lamb
1 garlic clove, crushed
1 large onion ,sliced
400g can of diced tomatoes
1/4  tsp ground cinnamon
1/4 tsp ground allspice
2 tbsp tomato paste (puree for English cooks)
4 floz dry white wine
Salt and pepper

For the Béchamel sauce
2oz (1/2 cup) all purpose four (plain for English cooks)
4 tbsp butter
1 pint milk
¼ tsp ground nutmeg
2oz grated parmesan
Dry breadcrumbs, store brought, for sprinkling on top

Method

1. Pre-heat oven to 400°F/200°C.
2. Rinse the eggplant under cold running water for about 5 minutes and then pat gently with paper towel to remove excess water. Brush each slice, both sides, with olive oil and place on a non-stick baking sheet in the oven. Bake for 35-40 minutes turning half way through. Remove and reduce the heat in the oven to 350°F/180°C.
3. When the eggplant is baking, heat remaining oil in a frying pan and add the onions. Cook gently for 5-10 minutes until soft but not browned. Add the garlic and fry for a further minute. Put in a bowl while you cook the lamb.
4. Fry the lamb in the pan used for the onion until browned and then add back in the onion and garlic.
5. Add the tomatoes, cinnamon, allspice, tomato paste, and wine to the pan. Season with pepper, and bring to the boil. Reduce the heat, cover with a lid, and simmer for 15-20 minutes until thick in consistency.
6. In a shallow casserole dish, spoon alternate layers of the eggplant and meat mixture, finishing with a layer of eggplant.
7. Make the béchamel by melting the butter in a small pan and stirring in the flour. Cook for 1 minute and remove from heat. Gradually blend in the milk and return to the heat. Cook for 2-3 minutes, stirring all the time, until thickened. Add the nutmeg, cheese, and season with salt and pepper.
8. Pour the béchamel over the last layer of eggplant and cover with a layer of breadcrumbs, making sure that all the sauce is covered.
9. Bake for 45 minutes until golden.
10. Leave to cool for about 15 minutes. Serve with a side salad or fresh bread.

Serves 6