Moussaka

Method

• Gently fry the aubergine using 4tbsp of Rosemary and Garlic Infused Olive Oil and set aside.
• Fry the onion and mince until golden brown and set aside, adding a small pinch of salt.
• Add the garlic, cinnamon, oregano, chilli and bay leaf and mix with the lamb and onion.
• Pour in red wine, bring to a simmer and then reduce by half.
• Stir the tomatoes, puree and brown sugar to the mixture along with 200ml of water.
• Season and then simmer for a further 20mins until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of salted water to the boil. Add the potato slices and cook for 6 mins before draining.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Add the milk and then return to a simmer.
• Whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Layer the potato, aubergine and lamb mixture and finish off with the bechamel sauce.
• Cook in the oven for 50mins until deep golden brown.
• Serve with a drizzle of Caramelised Onion Infused Balsamic and the remaining  2 tbsp of the  Rosemary and Garlic Infused Olive Oil