Greek Moussaka

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 175 °C (fan).

2. 02

   Slice the courgette and aubergine and sprinkle with salt. Peel and slice the potatoes, then place in salted water. Bring to the boil and cook for 5 minutes.

3. 03

   Slice the spring onion into rings, finely chop the garlic and fry both in 1 tbsp oil. Add the mince and fry, breaking it up into small pieces. Add the remaining ingredients except both cheeses, then leave the meat mixture to cool briefly.

4. 04

   Pat the courgette and aubergine dry with kitchen paper and briefly fry on each side in the remaining oil. Drain on kitchen paper.

5. 05

   Line an ovenproof dish with a layer each of aubergine, courgette and potato slices. Stir half the cheese into the mince and spread the mixture over the vegetable slices.

6. 06

   Arrange the remaining vegetable and potato slices on top. Melt the butter, stir in the flour and cook briefly to make a roux. Gradually stir in the milk, add the bay leaf and bring to the boil.

7. 07

   Whisk in the remaining ingredients, including the remaining cheese, and season to taste. Pour the sauce over the potatoes. Bake on the middle shelf for 1 hour.