Aubergine moussaka rolls

Method

1. Heat a large pan over a medium-high heat and add a little oil. Add the onion with a pinch of salt and fry until softened and light golden. Stir in the mince, breaking it up with a wooden spoon. After a few minutes, once it’s started to brown, add the garlic and tomato purée and cook for another minute or so.
2. Pour in the wine and bubble for a few minutes until reduced to almost nothing, then add the chopped tomatoes and cinnamon. Bring to a simmer and bubble for at least 30 minutes, stirring regularly, until the sauce has reduced so it just coats the meat.
3. Meanwhile, cut the aubergines lengthways into 5mm thick slices. Heat a griddle pan over a high heat, brush the slices with a little oil and cook for a few minutes on each side, until lightly charred. You’ll need to do this in batches. Lay the slices on a tray or board.
4. For the bechamel, heat the butter in a medium pan. Once melted, stir in the flour and cook for a few minutes. Gradually add the milk, stirring continuously to make a creamy sauce. Once it’s all combined, gently cook for 5 minutes over a medium heat to thicken. Remove from the heat, stir in the egg yolk, grate over some nutmeg and season.
5. Heat the grill to high. Pour the bechamel into a baking dish. Add a spoonful of the meat filling near the bottom end of an aubergine slice, then wrap the aubergine around it to create a little stuffed roll. Nestle the roll in the bechamel sauce seam-side down. Repeat until all the meat and aubergine is used up. Sprinkle over the parmesan and pop under a hot grill for a few minutes until everything is golden and bubbling.