Moussaka

Greek moussaka is the ultimate Mediterranean comfort food: layers of fried aubergine, spiced meat ragù and silky béchamel bake together into a golden, creamy whole.

The vegetable

1. Cut the aubergine into rounds, salt it, and leave it to stand for 15-20 minutes, so it releases its bitter juices.

2. Pat the rounds dry with kitchen paper, and in hot oil pre-fry both sides, until they soften.

The ragù

3. Sweat the finely chopped onion in a little oil, add the minced meat, and fry it until it whitens.

4. Add the diced tomato, salt it, and braise the ragù thick.

The béchamel

5. Melt the butter, stir the flour into it, then gradually pour in the milk, and stirring constantly, cook it into a thick, smooth sauce.

Assembly and baking

6. Into an ovenproof dish layer the fried aubergine and the meat ragù, and smooth the béchamel over the top.

7. In a preheated oven bake it golden brown in about 30-40 minutes. Before serving let it set for a few minutes, so it is sliceable.

Tip: The béchamel is right when it flows slowly off the spoon – too thin a sauce goes soggy, too thick a one cracks in the oven.