Moussaka

Finely chop the onion, put it cold into a pan with a tablespoon of oil and a few tablespoons of broth, and cook it covered for 5 minutes, adding more broth if needed so it stays soft and does not brown

Cut the lamb into pieces; remove half of the sauté, then add the lamb to the pan to brown. Stir in a tablespoon of tomato paste and the garlic if you like; add hot broth, season with salt and pepper, and cook the lamb covered for about 20 minutes

If necessary during cooking, add hot broth little by little

Turn off the heat, let cool slightly, remove the bones from the meat and process it in a food processor

Preheat the oven to 200 degrees C; slice the round eggplant, lightly salt the slices and place them in a colander to drain their juices for at least half an hour

With a Y-shaped vegetable peeler, peel the long eggplants trying to obtain strips of peel as wide and long as possible

Blanch them for half a minute in salted boiling water, drain them and let them dry on kitchen paper towels

Cut the peeled eggplants in half