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 ...

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.

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 ...

Other versions exist, e.g., with potatoes instead of eggplant or a vegetarian version without meat. Ingredients: Meat layer: Vegetable layer: Béchamel: Preparation: Serve the moussaka warm ...

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 ...

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 ...

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 ...

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 ...

You can also roast some eggplant slices before adding them to dishes like moussaka or even an eggplant curry; this way they'll soften and become silky in the sauce and not be too oily or spongy ...