Yotam Ottolenghi’s moussaka – The Irish Times

Ingredients

• 2 or 3 aubergines (about 700g), cut into 3cm cubes
• 450g minced lamb
• 1 medium onion, halved and thinly sliced
• 15g fresh oregano leaves, roughly chopped
• 80ml olive oil
• 65g tomato paste
• 6 garlic cloves, thinly sliced
• 1tbsp ground cinnamon
• 2tsp ground allspice
• ½tsp red-pepper flakes
• Sea salt
• black pepper
• 1 400g can whole, peeled plum tomatoes with their juices
• 700ml chicken stock
• 20g roughly chopped flat-leaf parsley
• 450g plain Greek yogurt
• 3 large egg yolks
• 1½tbsp plain flour
• 2 garlic cloves, minced
• 70g finely grated Parmesan
• 100g roughly crumbled feta
• 40g pine nuts
• 2tbsp roughly chopped flat-leaf parsley
• ¼tsp red-pepper flakes