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.

Heat a griddle pan until hot then griddle the aubergine in batches until browned and softened. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines ...

Bring a taste of the Mediterranean into your kitchen with this vegetarian lentil moussaka, brought to us by recipe developer Catherine Brookes. Layered with rich flavors and wholesome ingredients, ...

Moussaka, a sort of eggplant and ground lamb lasagna with béchamel sauce, is a classic Greek delicacy. However, it may have originated in Turkey, North Africa, or the Middle East. No matter its ...

From pasta to parmigiana, curries to stir-fries, now's a better time than any to put eggplant on the menu. Luckily for us, eggplants have a long season in Australia so there are plenty of ...

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.

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 ...

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 ...

Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly. Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, Italian ...

Switching to Vegan or Ketogenic Diet Rapidly Impacts Immune System Jan. 30, 2024 — Researchers have observed rapid and distinct immune system changes in a small study of people who switched to a ...