Serves 6
Ingredients
For the white sauce
- 750ml (26fl oz) whole milk
- 4 bay leaves
- 1 onion, sliced
- 1 celery stick, sliced
- A few black peppercorns
- 60g (2¼oz) unsalted butter
- 60g (2¼oz) plain flour
- 125g (4½oz) cheddar cheese, grated
- Sea salt and freshly ground black pepper
For the filling
- 1 quantity of roast aubergines and tomatoes for everything (see page 87)
- 6 large courgettes, very thinly sliced lengthways
- 4–5 tbsp extra-virgin olive oil
Method
Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
Make the white sauce. Put the milk, bay, onion, celery and peppercorns in a pan. When the mixture starts to simmer, remove the pan from the heat and set aside to infuse.
Heat the butter in a medium heavy-based pan. Scatter over the flour
and, using a wooden spoon, work it into the butter. Cook gently, stirring regularly, for 1 minute. Set a sieve over the pan and pour in half the infused milk. Remove the sieve and work the milk into the butter and flour mixture. Once it thickens, replace the sieve and pour in the remaining milk, then remove the sieve again and beat the sauce with a whisk to a thick, smooth consistency. Add all but a handful of the grated cheese and season with plenty of salt and pepper. Stir well.
Prepare a suitably sized baking dish or roasting tray – about 25cm (10in) square or something like that. Arrange one third of the roast aubergines and tomatoes over the base of the dish. Lay half the courgette slices over the aubergine and tomatoes in a single layer. Sprinkle with a little salt
and a twist of black pepper and trickle with half the olive oil. Spoon over half the white sauce. Repeat, arranging another third of the tomatoes and aubergine, followed by the remaining courgette slices and oil, followed by the second half of the white sauce. Arrange the last of the roast vegetables over the top and scatter over the remaining cheese. Bake for 30–35 minutes, until the sauce is bubbling and the top is golden and delicious-looking. Allow to cool for 10 minutes before serving with a green salad and some good bread.
