For the Eggplant: For the Ground Lamb: For the Béchamel Sauce: For the Eggplant: For the Ground Lamb: For the Béchamel Sauce: To Build The Moussaka: **If you enjoyed today's recipe, visit Living the ...

Many people dislike the eggplant’s spongy texture, but that’s what makes this fruit – yes, it is actually a berry even though it is generally thought of as a vegetable –appealing to cooks ...

This meatless moussaka is sensational – rich, oily, creamy, filling, tasty and absolutely moreish. There’re a few steps to it though, so make sure you allow plenty of time to put it together.

To assemble the moussaka, first layer half of the potato and eggplant slices in the bottom of a 9x13-inch baking dish ... If you've made a big batch of this wholesome dish and have plenty of leftovers ...

A delicious combination of eggplant, potatoes and cheese. The traditional dish gets a makeover by tossing in some shrimps. Line the prepared eggplant slices in an oven proof dish, place shrimps ...

What happens when shepherd's pie and moussaka meet in a jar? Ruth Oliver in an easy and impressive recipe made of warming layers of roasted eggplant, meat, and potatoes. It is possible in ...

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The filling is a cinch to make. Simply mix some chopped eggplant with garlic, breadcrumbs and lots of melty cheese. To keep things easy, we bake the roll-ups in jarred tomato-basil pasta sauce.

Heat a chargrill pan or barbecue over high heat, then grill the eggplant slices until golden brown and cooked through. Remove the grilled eggplant to a plate. Preheat the oven to 180˚C (fan-forced).