A classic recipe from Georgina Hayden’s ” Taverna”.
Preheat the oven to 180C/160C fan/Gas 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all on a couple of baking trays and brush with olive oil.Season and roast for 35 to 40 minutes, until golden. Remove and set aside.
Trim and finely slice the courgettes. Keep to one side. Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
Sauté the onion and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown.
Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for five minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder.
Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
When the meat and white sauces are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm x 30cm in size.
Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables.
Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked. Remove from the oven and let cool for at least 15 minutes before serving.