Ingredients for Lamb and Aubergine Moussaka

• 1.4kg aubergine (2 large or 3 medium)

• 2 large russet potatoes

• Salt as needed

• 80ml olive oil, or as needed

• 475ml diced onion

• 575g lamb mince (or substitute beef, turkey, pork, or combination)

• 300g chopped plum tomatoes

• 2 teaspoons minced garlic

• 2 cloves

• Small piece cinnamon stick (or 1/4 teaspoons ground cinnamon)

• 1 bay leaf

• Pinch ground allspice

• Freshly ground black pepper, as needed

• 120ml vatten

• 2 tablespoons tomato paste

• 60ml dry red wine

• 60ml plain bread crumbs

• 475ml Cheese Sauce

1. Peel, salt, and rinse the aubergine if desired (see note "Preparing Aubergine for Cooking" below).

2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.

3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the aubergine to the hot oil a few slices at a time and sautéthe aubergine slices, turning as necessary, until tender and lightly coloured, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining aubergine, adding more oil to the skillet as necessary.

4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the mince and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 120ml water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.

5. Preheat the oven to 177°C.

6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the aubergine slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining aubergine in an even layer over the meat sauce. Pour the cheese sauce over the aubergine. Bake, uncovered, until the cheese sauce is thick and golden brown and the aubergine is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.

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