Moussaka

STEPS

Eggplant

1. Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 30 minutes.

2. Preheat oven to 240ºC. Pat eggplant dry — make sure to do this well, otherwise it’s too salty. Lay on 3-4 parchment paper lined trays, brush with oil. Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.

Bolognese

1. Heat olive oil in a deep frying pan or dutch oven over high heat, then cook the garlic and onion for 2 minutes. Add the mince, breaking it up as you go. Add wine, cook for an additional 2 minutes, then add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

Bechamel

1. Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly for about 1 minute.

2. Whisk in the warm milk, a bit at a time. Bring the sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes.

3. Remove from heat, add nutmeg, and season with salt and pepper.

1. Whisk in cheese and msg. Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Assemble

1. Lower oven to 180ºC. Place half the eggplant in the bottom of a baking dish, then top with all the filling. Top with remaining eggplant, then pour over the béchamel sauce, and sprinkle with breadcrumbs. Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.