Delia Smith's Moussaka

Pre-heat the oven to gas mark 4, 350F (180C). Sprinkle the aubergine slices with salt and put them in a colander. Then place a plate on top of them and a heavy weight on top of that, and leave them for half an hour. This is to drain off some of their excess moisture.

Meanwhile, fry the onions and chopped garlic in some oil (preferably olive oil) for about
5 minutes, then add the minced meat to the pan to brown - stirring it to break up any lumps.

In a basin, mix together the tomato purée, wine, cinnamon and parsley, season it all with salt and pepper, then pour the mixture over the onions and meat when it has browned. Stir well, and leave on a gentle heat to simmer for about 20 minutes.

Now back to the aubergines: heat some olive oil in another frying pan, dry the aubergine slices in kitchen paper, then fry each one to a golden brown on both sides.

When they are browned, leave them on kitchen paper to drain (aubergines eat up cooking oil!). When the aubergines are done, take a casserole and arrange some of them in it. Spread part of the meat mixture on top, followed by another layer of aubergines - until everything is incorporated.

Next, make up the topping for the moussaka. Melt the butter in a saucepan and stir in the flour until smooth, then add the milk gradually, stirring vigorously with each addition until you have a smooth white sauce.

Next, stir in the grated cheese, followed by a seasoning of salt, pepper and freshly grated nutmeg. Allow the sauce to cool, then whisk up the eggs, first on their own and then into the sauce.

Pour the sauce over the meat and aubergines, then bake (uncovered) for an hour until the top is fluffy-golden. This is nice served with pilau rice, with the addition of 1 tablespoon pine nuts and 1 tablespoon currants for a quantity for 4 people.