SERVES 6

This recipe is the way to my daughters’ hearts. They all adore moussaka, although for me, this recipe is more for special occasions rather than an everyday meal.

INGREDIENTS

2 large eggplants

1 tablespoon extra-virgin olive oil, plus extra for brushing

1 onion, chopped

4 cloves garlic, crushed

1 tablespoon chopped fresh rosemary

1 teaspoon allspice pinch of chilli flakes

700 grams beef mince

2 x 400-gram cans crushed tomatoes

1 cup beef stock

¼ cup grated parmesan cheese

BECHAMEL

2 tablespoons butter

2 tablespoons flour

400 ml milk

pinch of nutmeg

½ cup grated cheddar cheese

METHOD

1. Cut the eggplant into 1 cm-thick slices, sprinkle with salt and let sit for about 20 minutes. Pat dry then brush with olive oil.

2. Heat the olive oil in a frying pan and cook the onion, garlic, rosemary, allspice and chilli until the onion is translucent. Add the beef and brown. Add the tomatoes and stock and cook for about 40 minutes to thicken.

3. While this is cooking, make the bechamel by melting the butter in a saucepan. Add the flour and mix to a paste, slowly stir in the milk, then the nutmeg and cheese.

4. Preheat the oven to 180ºC.

5. Assemble the moussaka in a baking dish with alternating layers of eggplant, meat sauce and bechamel. Repeat until everything is used up.

6. Sprinkle parmesan over the top and bake for 40 minutes.