Instructions: Prepare the aubergines to get rid of their high water content and concentrate their flavour. To do this remove the stalks and leaving the skins on cut them into approximately 4cm chunks.

Place them in a colander and sprinkle them with about 1 level dessertspoon of salt.

Put a plate on top of them and weigh it down with something heavy then put another plate undemeath to catch the juices.

Leave them like this for 1 hour.

Shortly before the end of this time preheat the oven to its highest setting.

When the hour is up squeeze out any of the excess juice from the aubergines with your hands and dry them as thoroughly as you can in a clean cloth.

Spread them out on the baking sheet drizzle 1 tablespoon of the olive oil over them and toss them around to get a good coating.

Pop the baking sheet in the oven and roast the aubergines for 30 minutes or until they are tinged brown at the edges.

Meanwhile heat the remaining olive oil in your largest frying pan and fry the onions and garlic gently for about 5 minutes.

Turn the heat up high add the minced lamb and brown it for a few minutes turning it and keeping it on the move.

Cook the whole lot stirring all the time for 2 to 3 minutes.

Reduce the heat and in a small bowl mix the mint parsley cinnamon tomato puree and red wine.

When theyre thoroughly combined pour them over the meat season well and cook the whole lot very gently for about 20 minutes stirring from time to time so it doesnt catch on the base of the pan.

Remove the aubergines from the oven and reduce the temperature to gas mark 4/350F/180C. Its a good idea to leave the oven door open to cool it down a bit.

Next make the topping by placing the milk flour butter nutmeg and bay leaf in a saucepan.

Using a balloon whisk whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy.

Turn the heat down to its lowest setting and let the sauce cook gently for 5 minutes.

Taste and season discarding the bay leaf remove the saucepan from the heat and let it cool a little before whisking in the Ricotta and egg.

Give it a good whisk to blend everything thoroughly.

Finally combine the roasted aubergines with the meat mixture and transfer it all to the baking dish.

Pour the topping over sprinkle the surface with the Parmesan and bake on the centre shelf of the oven for 50 minutes by which time the top will be golden brown.

Let it stand for 10 minutes to settle then serve with brown rice and a Greek style salad of cucumber tomatoes olives and crumbled Feta cheese dressed with olive oil and fresh lemon juice.

Once youve mastered the art of a perfect white sauce you can use it for any number of recipes. This one is a Greek classic but the little hint of Italy Ive added in the shape of Ricotta cheese makes the ivy best moussaka topping Ive tasted. Also roasting the aubergines is much less tiresome than standing over a frying pan watching them soak up masses of oil.

Serves 6

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