Today we’re preparing a recipe that I’ve been meaning to make for a long time, but kept putting off for one reason or another – Homemade Moussaka. Moussaka really is in a realm of its own when it ...

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

Greek Moussaka (or Musaka) is an authentic Greek eggplant dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and silky béchamel. The extra cheese and breadcrumb topping give ...

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 ...

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.

You can do this in batches if preferred. To make the sauce, melt the butter in a saucepan, remove from the heat and stir in the flour. Return to a low heat, stirring for 2-3 minutes then gradually ...

Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan ...

Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices.

Mozza Pizza, which quickly became one of the city’s best pizzerias since opening its 520 Jordan Lane N.W. restaurant in 2023, ...

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.

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