Preparation: Slice the eggplants, salt them, and set them aside for 30 minutes to release water. Then dry and fry them in oil until golden brown. Sauté the onion and garlic, add the ground meat ...

Preparation: Slice the eggplants, salt them, and set them aside for 30 minutes to release water. Then, dry and fry them in oil until golden brown. Sauté the onion and garlic, add the ground meat ...

Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. This dish can be assembled in advance then chilled until needed. Allow an extra 15 mins in the oven if ...

What started as a fundraiser for the church has now become one of Tallahassee's most established and beloved yearly events.

Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.

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.

Finally add a layer of the béchamel sauce. Grate some fresh nutmeg all over and bake for 30 minutes or until golden. Rest for at least 20min before cutting and serving.

Mix and place in the oven, and bake for about 40 minutes, stirring occasionally. Finally mix through the parsley and let rest for a few minutes before serving.

Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Serve the moussaka ...

Like the city's famous Portuguese chicken – an indulgent creamy baked chicken ... minchi as a Greek Moussaka, creating layers of eggplant stuffed with minced US beef tenderloin or roasted ...