Lamb Moussaka with Pecorino Béchamel

Method

1. Preheat the oven to 220°C. Slice the aubergine into 1 cm rounds and the potatoes into 7 mm rounds. Sprinkle both sides of the aubergine with coarse salt, spread on a rack for 20 min, then press firmly with kitchen paper to remove all the beads of moisture.

   Add in this stepAubergine (eggplant) 1Potatoes 150 gCoarse salt (for the aubergine) 1 tsp

2. Brush the aubergine and potatoes with olive oil and spread them out without overlapping on 1 lined baking tray(s). Roast in the oven at 220°C for 22 min, turning once halfway, until deep golden on both sides and the aubergine is soft.

   Add in this stepOlive oil 1¾ tbsp

   oven

3. Heat a little olive oil in a wide pan over medium-high heat and add the lamb in 1 batch(es). Don't stir straight away: leave it for 2 minutes at a time so a dark brown crust forms, cooking for 8 min in total. If more than 1 tbsp of fat collects, spoon it off, then add the onion and garlic and cook until soft.

   Add in this stepOlive oil ¾ tbspMinced lamb (or half lamb, half beef) 180 gOnion 80 gGarlic (cloves) 2

   medium-high heat

4. Stir in the tomato paste and cook for 1 minute until it darkens, then pour in the wine and scrape up the browned bits from the bottom. Add the tomatoes, cinnamon stick, allspice, oregano, bay leaves and salt and simmer gently over medium-low heat for 30 min. When no liquid pools as you stir, remove the cinnamon and bay.

   Add in this stepTomato paste 1 tbspRed wine 50 mlCanned chopped tomatoes 150 gCinnamon stick (about 8 cm) ½Ground allspice 2 pinchDried oregano ½ tspBay leaves 1Salt and pepper to taste

   medium-low heat

5. Melt the butter in a small pan over medium heat, add the flour and stir for 2 minutes without letting it colour. Pour in the warm milk little by little, whisking constantly, and cook for 6 min until it is a thick custard that coats the back of a spoon heavily. Turn off the heat, cool for 2 minutes, then quickly whisk in the yolks, nutmeg, two thirds of the pecorino and some salt.

   Add in this stepButter 25 gPlain flour 25 gMilk (warmed) 250 mlEgg yolks 1Nutmeg 1 pinchGrated Pecorino Romano 20 gSalt and pepper to taste

   medium heat

6. In a 15×20 cm baking dish, layer the potatoes, half the aubergine, the lamb ragù and the remaining aubergine. Pour over the béchamel, smooth it flat and scatter with the remaining pecorino.

   Add in this stepGrated Pecorino Romano 9.9 g

7. Bake in the oven at 180°C for 40 min, until the top has dark brown spots. Leave it to cool for 25 min so the layers set; only then will it cut into clean slices.

   oven