Moussaka Grecque

Heat the oven to 220°C (200°C fan). Brush the aubergine and potato slices with olive oil, sprinkle with salt, and lay them on trays. Roast for 25-35 minutes, turning once, until soft and golden.

• 3 large aubergines
• 2 potatoes
• 4 tbsp olive oil
• 1 tsp salt

✅ C'est prêt quand : soft and golden, easily pierced with a fork

While the vegetables roast, fry the onion in the oil over medium heat until soft. Add the garlic and lamb and cook, stirring, until browned. Pour in the wine, let it bubble until almost gone, then add the tomatoes, tomato purée, cinnamon, allspice, oregano and salt.

• 2 tbsp olive oil
• 1 onion
• 3 cloves garlic
• 700g minced lamb
• 150ml red wine
• 400g chopped tomatoes
• 2 tbsp tomato purée
• 1 cinnamon stick
• ½ tsp ground allspice
• 1 tsp dried oregano
• 1 tsp salt

✅ C'est prêt quand : meat is browned with no pink left