Moussaka (Layered Aubergine and Minced Lamb Casserole)

• 900 g Aubergine, firm, glossy
• 2 tsp Fine sea salt
• 75 ml Extra virgin olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced lamb
• 1 tsp Ground cinnamon
• 2 tsp Dried oregano
• ½ tsp Black pepper
• 500 ml Tomato passata
• 60 g Unsalted butter
• 60 g Plain flour
• 600 ml Whole milk

1. Heat the oven to 220°C (430°F). Slice the aubergines into 1 cm rounds, lay on trays, and sprinkle with 1 tsp of the fine sea salt; leave for 15 minutes, then pat dry.
2. Brush the aubergine slices lightly with some of the extra virgin olive oil and arrange in a single layer. Bake for 20 to 25 minutes, turning once, until softened and lightly golden.
3. Meanwhile, warm 1 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Finely chop the yellow onion, cook for 8 to 10 minutes until soft, then crush in the garlic and cook for 1 minute.
4. Add the minced lamb and cook for 8 to 10 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the ground cinnamon, dried oregano, black pepper, and the remaining 1 tsp fine sea salt.
5. Pour in the tomato passata, bring to a gentle simmer, then cook for 15 to 20 minutes until thick and spoonable. Taste and adjust with a little more black pepper if you like.
6. Reduce the oven to 190°C (375°F). Melt the unsalted butter in a saucepan over medium heat, stir in the plain flour, and cook for 1 minute until it smells biscuity but has not coloured.
7. Gradually whisk in the whole milk until smooth. Cook, whisking often, for 6 to 8 minutes until thick enough to coat the back of a spoon, then take off the heat.
8. Lightly oil a baking dish with a little of the remaining extra virgin olive oil. Layer half the aubergine, then all the lamb and tomato sauce, then the remaining aubergine; spoon the béchamel over the top and smooth it out.
9. Bake for 35 to 40 minutes until the top is golden and the edges are bubbling. Rest for 20 minutes before slicing so the layers set.

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