You may have heard that you need to salt eggplant every time you cook it, but that isn't true. There's actually one rule you ...

There are many variations, but moussaka often is made with eggplant and a creamy white sauce called béchamel. As a layered casserole similar to lasagna, it can be made in advance and then served ...

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.

Moussaka is generally associated with Greece, though it was the Arabs who brought eggplant to Greece. There are Turkish and other Middle Eastern versions, and this oddity: Mussak’kia.

Add the mushroom mixture on top and cover with the eggplant. Add the béchamel as the top layer to the moussaka and grate some nutmeg on top. Bake at 180C for 25 minutes. Remove from the oven and ...

I remember the first time I went to the Greek Corner several years ago. Our friend Lori cut our workout short by saying "If ...