Classic Moussaka

|Moussaka is a classic Greek dish made from aubergines and lamb mince. This tasty recipe is well worth the wait and can be made ahead.|aubergine|5 tbsp olive oil1 large onion finely chopped3 garlic cloves finely chopped1 tsp cumin seeds1 tbsp tomato purée500g lean lamb mince200ml red wine1 cinnamon stick400g can chopped tomatoesPinch of caster sugar1 tsp dried oregano2-3 large aubergines thickly sliced75g butter75g plain flour600ml milk1 large free-range egg yolk75g Parmesan gratedPinch of freshly grated nutmeg|Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes stirring until soft. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute. Turn up the heat add the lamb season and fry for 5 minutes until browned all over. Pour away any excess oil.Add the wine and cinnamon then after 2-3 minutes add the tomatoes 100ml water the sugar and oregano. Bring to a boil reduce the heat and simmer for 45 minutes stirring occasionally until thick. Season.Meanwhile heat a griddle pan until very hot. Brush the aubergine with the rest of the oil season and griddle on both sides until golden brown. Set aside on kitchen paper.Make a white sauce. Melt the butter in a small pan add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer stirring until thickened. Remove from the heat stir in the egg yolk and half the cheese. Season to taste.Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat then spread the white sauce on top. Scatter with the remaining cheese and sprinkle with the nutmeg.Bake for 25-30 minutes until golden. Serve with a green salad.|15.00 minutes|4|Delicious