Moussaka

• 2 Graffiti eggplants – cut into 5mm discs
• 1 tbs olive oil, plus extra to brush
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 500g minced veal
• 500g minced beef
• 5cm cinnamon stick
• 1 tsp nutmeg
• 1 tsp ground cloves
• ½ tsp cumin
• 1 tbs dried oregano
• 2 bay leaves
• 2 cans crushed tomatoes
• 1 tbs tomato paste
• ½ cup dry red wine
• 1 cup bread crumbs

Béchamel Sauce

• 100g butter
• 100g flour
• 600ml milk
• 3 eggs, beaten
• Pinch of nutmeg
• 100g Kefalograviera cheese grated (can use Pecorino instead)

1. Preheat grill. Brush eggplant slices with olive oil and grill for 2-3 minutes each side until soft and lightly browned. Set aside.
2. In a large oiled fry pan, lightly sauté the onion and garlic until soft. Cook the veal and beef until browned, season with salt to taste.
3. Add the cinnamon stick, nutmeg, cloves, cumin, oregano and bay leaves. Cook stirring for a further 5 minutes.
4. Add the tomatoes, tomato paste, wine and simmer for 25-30 minutes until it thickens.
5. To make the béchamel sauce, warm milk in a saucepan. In a separate heavy based saucepan melt the butter. To the butter add the flour and stir continually for 1 minute on a low heat until flour is completely absorbed.
6. Add the milk to the butter and flour mixture ¼ cup at a time, continually stirring until sauce has thickened, then simmer over low-medium heat for 10-15 minutes, stirring often. Cover with lid and allow to cool for 10 minutes. Wisk in egg and nutmeg.
7. To assemble, arrange a layer of grilled eggplant in the base of a large baking dish, spoon over a thick layer of the meat sauce, then repeat with layers of eggplant and sauce. Spoon over the béchamel sauce and sprinkle with cheese.
8. Baked at a low heat (180°) for 30-40 minutes until golden. Set aside for 10-15 minute before serving.