• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Trim the aubergine then slice widthways into 1cm thick rounds.
• Pop the aubergine onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Roast until golden and softened, 15-20 mins. Turn the tray halfway through. Once cooked, remove from the oven and set aside.

• Meanwhile, trim the carrot and quarter lengthways (no need to peel). Chop widthways into ½ cm pieces.
• Place a large pan over medium-high heat (no oil).
• When hot, fry the carrot, cumin and mince until browned, 5-6 mins. 
• Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• Stir the passata, stock and ½ tsp sugar (per 2P) into the pan.
• Cover and simmer for 4-5 mins.
• Once simmered, stir through a knob of butter.
• Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Return the now empty pan to medium heat with a drizzle of oil.
• Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
• Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
• Season to taste with salt and pepper. Remove the pan from the heat. 

• When the mince mixture is ready, spoon a third it into an appropriately-sized oven dish.
• Lay a third of the roasted aubergine rounds on top.
• Spread a third of the cheese sauce over.
• Repeat twice more, to get three layers.
• Bake on the top shelf of the oven until the cheese is bubbling and golden, 8-10 mins.
• When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.

• Once cooked, remove your moussaka from the oven.
• Allow to stand for 1-2 mins before serving.
• Once ready, divide between bowls.
• Serve with warm baguette alongside.