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.

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 ...

Layered with rich flavors and wholesome ingredients, this meatless moussaka is loaded with hearty vegetables and protein-packed red lentils. Among layers of tender eggplant and potato slices is a rich ...

Made with thin layers of sweet potato and eggplant, a fragrant sugo and creamy béchamel, this vegetable moussaka recipe is the ultimate comfort food. 1.Place 3 oven trays lined with baking paper ...

A silky-smooth bechamel sauce crowns the moussaka, lending its signature creamy finish. This sauce calls for butter, flour, ...

Put the lentils into a bowl. Cover with water and set aside to soak. Put the potatoes into a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes ...

Set aside. Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking. Meanwhile ...

Moussaka is generally associated with Greece, though it was the Arabs who brought eggplant to Greece. There are Turkish and other Middle Eastern versions, and this oddity: Mussak’kia.

We set ourselves up for a challenge with this recipe: Could we make it as rich and comforting as baked potatoes tend to ... filled with roasted cubes of eggplant that I grew up on — which ...

Like the city's famous Portuguese chicken – an indulgent creamy baked chicken curry with potatoes ... reinvents minchi as a Greek Moussaka, creating layers of eggplant stuffed with minced ...