Moussaka is the ultimate Greek comfort food, and it’s easy to make meat-free with dairy-free béchamel and plant-based mince.

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 ...

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 ...

This really easy vegetarian moussaka is the comfort food you need in your life. It's gluten-free and packed with satisfying lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates ...

Slice the aubergines, 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 minced meat, and fry ...

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.

Draw the excess water from the aubergines by salting them. This time, you need to layer the slices in a shallow dish and sprinkle all over with salt. Pop some kitchen paper on top of the ...

Made with thin layers of sweet potato and eggplant, a fragrant sugo and creamy béchamel, this vegetable moussaka recipe is the ultimate comfort food. 1.Place 3 oven trays lined with baking paper ...

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.