Spoon the mixture over the aubergines and smooth out to cover the top. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Serve with a green salad.
Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead. With its keema-inspired ground-lamb ...
The vegetable moussaka and fish kebabs offer unique twists ... served with som tum (green papaya salad) and sticky rice. The dry tom yum noodles offer a unique Asian fusion experience, inspired ...