I sliced the potatoes to half CM and I used 400 grams as I felt 250 wasn't enough (maybe we have big appetites here? What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek).

All three times my bechamel sauce never really thickened like I thought it should so I still have to practice with that. Just made a huge tray (triple ingredients) of this Moussaka on the weekend – winter in Melbourne Australia – you are completely accurate Chris – it IS outrageously delicious! It’s tricky to say without seeing it, but my instinct is that potentially the meat sauce and bechamel weren’t quite thick enough.Rosemary Oregano, Mint, I have one Classic Moussaka Recipe that my good wife uses and I dare not deviate from. Googled a recipe and added half a tsp for every 500g of ingredients (which for me was a combination of potatoes, courgettes, peppers and lentils) then made a roux sauce with olive oil, an egg, milk and a generous sprinkle of nutmeg.

As with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka. One note, you can use ground lamb or beef, but if you opt for lamb, be sure to ask for it lean…ground lamb can be very fatty.Coat the aubergine slices in oil and fry on each side until softened, set aside on kitchen paper to dry, par boil the potato slices for 5 minutes then set aside to dry.

But a good, proper moussaka is a wonderful thing and although it takes a bit of time and effort, the safest way to ensure your moussaka is wonderful is to follow this recipe which we picked up working in a kitchen on the island of Zakynthos many years ago. Hate it, because I just want to admire how great it looks (ok, I’m lying, I want *people* to admire it so I can bask in the glory, yes it’s totally childish but let me have that moment because do you KNOW how many pots and pans I dirtied MAKING THIS?Bake on the day: This is the way to go if you want your moussaka to be piping hot and fresh for your big day! Next, lay some pre-salted slices of aubergine so that it forms a nice base and sprinkle with cheese. Always read labels, warnings, directions and other information provided with the product before using or consuming it.

I combined your way and my old way of making it, in that I did the top and bottom layers with thinly sliced fried potatoes, and two layers in between with eggplant. Cover the base of an ovenproof dish (30 x 20cm) with a layer of aubergine, followed by half of the mince mixture. Disclaimer: Sellers are responsible for following applicable laws and regulations and disclosing what is in their products. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout.Add all of the flour, whisk it until the butter is fully absorbed into the flour and let it cook for a couple of minutes until it slightly browns. Heat half the olive oil in a pan, add the aubergine, then cook on both sides so they take on a little colour (you can add a little water to help the softening of the aubergine). PS If you’re thinking about all the washing up, double it and that’s about how much mess I created when I made this for the recipe video! In the same pot, saute the onions for a few minutes until they’ve softened, then add the garlic and sauté a couple of minutes more, stirring often.