Moussaka, the unofficial national dish of Greece ... 15 to 20 minutes more. Meanwhile, make the meat filling. Heat 2 ...

Meanwhile make the béchamel (white ... Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ...

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.

For a delicious vegan variation, Katy Beskow’s moussaka bowls make use of lentil mince, griddled aubergine and vegan soya yoghurt for a sweet, charred flavour. And if you’re after a meaty ...

This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them ...

You may cook the moussaka’s eggplant, potatoes, and meat sauce a day in advance. Layer them in a 9×13-inch baking dish, cover with plastic wrap, and take it out of the fridge the next day when you ...