Pre-heat the oven to 200°C / 180°C fan / Gas Mark 6 and finely chop the onion and crush the garlic. Cut the aubergines lengthways into slices approx. 0.5cm thick and put them onto oiled baking sheets. Brush very lightly with a little olive oil and bake for about 15 minutes on each side until soft, golden and floppy.

Meanwhile, sauté the onion in a little olive oil over a medium/low heat until soft. Add the garlic, cinnamon and oregano, and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly and brown the lamb well, cooking until the mixture is quite dry. Nb. If there is a lot of fat released from the lamb, you can carefully drain this from the pan

Stir in the tomatoes, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Stir in the finely chopped parsley at the end.

Meanwhile, make the simple béchamel sauce: pour the Greek yogurt into a jug, add the egg and grated nutmeg and whisk together until smooth.

Arrange a third of the aubergines in the base of an oven dish and top with half the meat. Repeat these layers and finish off with a layer of aubergine, then top with the béchamel sauce. Bake for about 45 minutes until well browned, then leave to cool for half an hour before serving. This can be mashed for younger babies or even blended into a purée.

Serve our easy Greek moussaka with fresh salad or seasonal green vegetables, and perhaps some rice or chunky bread for a more substantial meal. We think this is a great way to introduce moussaka for babies with some more complex flavour combinations and the more unusual aubergine.

The sweet cinnamon and nutmeg will appeal to little ones' taste buds and make this a classic recipe for moussaka that kids and the whole family will enjoy. Our super simple bechamel will likely appeal to the house cook too!