David Herbert’s moussaka

This delicious and hearty Greek dish, with layers of eggplant and lamb, is perfect fare for winter.

David Herbert’s Moussaka. Picture: Guy Bailey

This delicious and hearty Greek dish, with layers of eggplant and lamb topped with béchamel sauce, is perfect fare for winter. I usually prepare it 24 hours ahead and then bake it on the day.

Moussaka

3 medium (or 2 large) eggplants

4 tablespoons olive oil

2 large onions, finely chopped

4 cloves garlic, finely chopped

2 teaspoons ground cinnamon

2 teaspoons dried oregano

1kg minced lamb

3 tablespoons tomato paste, mixed with ½ cup water

300ml red wine

Small bunch flat-leaf parsley, chopped

For the béchamel

500ml milk

60g butter

60g plain flour

50g kefalotyri or pecorino cheese, grated

2 eggs, beaten

½ teaspoon grated nutmeg

Preheat oven to 180ºC. Cut eggplants lengthways into 0.5cm thick slices and place on oiled baking trays. Brush both sides with olive oil and season. Bake for about 25 minutes, turning once, until tender and golden.

Meanwhile, put 2-3 tablespoons olive oil into a frying pan over medium heat and cook onions until soft. Add garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up heat and brown lamb well, cooking until mixture is quite dry. Break up any lumps with a fork. Stir in tomato mixture and wine, bring to a simmer, then reduce heat and simmer gently for 30-40 minutes, until most of the liquid has evaporated. Season to taste and stir in parsley.

To make the béchamel, bring milk to just below boiling point and melt butter in another medium-sized saucepan. Stir flour into butter and mix well. Cook flour and butter mixture for 2 minutes, then gradually whisk in hot milk. Cook, whisking, until you have a thick sauce, then add cheese and stir until melted. Take off heat and allow to cool slightly, then beat in eggs and nutmeg. Season to taste.

Arrange about a third of the eggplant in the base of a 2.5 litre, deep ovenproof dish, and top with half the lamb. Repeat these layers, finishing with a layer of eggplant, and top with béchamel sauce. Bake for about 45 minutes until well browned; leave to rest for 20-25 minutes before serving. Serves 6-8