Preparation: Slice the eggplants, salt them, and set them aside for 30 minutes to release water. Then dry and fry them in oil ...

Preparation: Slice the eggplants, salt them, and set them aside for 30 minutes to release water. Then, dry and fry them in oil until golden brown. Sauté the onion and garlic, add the ground meat ...

Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. This dish can be assembled in advance then chilled until needed. Allow an extra 15 mins in the oven if ...

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 ... to 180 degrees and bake for about 20 ...

The Greek Food Festival is offering a "Pastitsio" dinner ($15). A ground beef and pasta casserole topped with béchamel sauce, ...

What started as a fundraiser for the church has now become one of Tallahassee's most established and beloved yearly events.

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.

Finally add a layer of the béchamel sauce. Grate some fresh nutmeg all over and bake for 30 minutes or until golden. Rest for at least 20min before cutting and serving.

Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Serve the moussaka ...

The traditional dish gets a makeover by tossing in some shrimps. Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over. 10. Sprinkle the ...