After years of practising and with much gratitude to St Delia, I have perfected the art of making mousakka. The trick is to roast your aubergines in rosemary to give them sweetness and to add cinnamon and nutmeg to your lamb. Two eggs will make your béchamel firm. This is best served with tzaziki and Greek salad. Transports you to Greek islands in a jiffy. SCJ
A plug for my own recipe. But given how this is as classic a Greek dish as they come, I can't really call it my own! This probably looks like a side dish to most who aren't familiar with traditional Greek veggie dishes. But it is actually a main course, best served with a slice of feta. The secret is not overcrowding your baking dish, and baking the veg for what will seem like a really long time. But you want the veg to get a little charred and crispy in spots, as that's the secret to perfect...