Greek Moussaka

Ingredients

• 2 medium potatoes (about 500g), thinly sliced
• 1 large onion (about 150g), thinly sliced
• 1 large aubergine (about 500g), thinly sliced
• 2 medium courgettes (about 400g), thinly sliced
• 4 tbsp olive oil, divided
• 2 tsp dried thyme, divided
• 1 tsp salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 1 large onion (about 150g), finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cinnamon
• 1 pinch ground cloves
• 1 tbsp tomato paste
• 500g minced beef
• 400g canned chopped tomatoes
• 100g unsalted butter
• 100g plain flour
• 750ml whole milk
• 1/4 tsp ground nutmeg
• 3 egg yolks
• 150g Parmesan, finely grated and divided

Method

1. Preheat the oven to 200°C fan. Lightly brush a 25 x 30cm baking dish with olive oil.
2. Combine the sliced potatoes and sliced onion with 1 tablespoon olive oil, some thyme, salt and pepper.
3. Spread the potatoes and onion evenly in the dish and bake for 20 minutes.
4. Toss the aubergine with 1 tablespoon olive oil, thyme, salt and pepper. Layer it over the potatoes and bake for another 20 minutes.
5. Toss the courgettes with 1 tablespoon olive oil, thyme, salt and pepper. Layer them over the aubergine and bake for another 20 minutes.
6. Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over high heat.
7. Add the finely chopped onion and cook for 4–5 minutes until softened and lightly caramelised.
8. Add the garlic, cinnamon and cloves and cook for 30 seconds.
9. Add the tomato paste and cook for 1 minute.
10. Add the minced beef, season with salt and pepper and cook while breaking it apart until browned.
11. Add the chopped tomatoes and simmer for 5–10 minutes, until most of the liquid has evaporated. Set aside.
12. For the béchamel, melt the butter in a saucepan over medium heat.
13. Whisk in the flour and cook for 1–2 minutes.
14. Gradually add the milk in several batches, whisking continuously and allowing each addition to thicken before adding more.
15. When the sauce is smooth, thick and beginning to bubble, remove it from the heat.
16. Whisk in the nutmeg, black pepper and 100g Parmesan. Allow it to cool for 2 minutes, then whisk in the egg yolks.
17. Mix one-third of the béchamel into the beef mixture.
18. Spread the beef mixture evenly over the baked vegetables.
19. Spread the remaining béchamel over the beef and sprinkle with the remaining 50g Parmesan.
20. Bake at 200°C for 25–30 minutes, until golden and bubbling.
21. Leave the moussaka to rest for at least 1 hour before slicing into eight portions.