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 ...

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.

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 ...

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).