Martin and I went to Crete one summer before the dairy allergy. I think he had moussaka for nearly every meal. As it was one of his favourites I felt like I should have a go at a dairy-free version.
For me, I love the smell of the rosemary, bay leaves and herbs as it invokes memories of Greek island holidays. Incedently, the photo of us on the My Dairy-Free Story page was taken on a recent holiday to Kefalonia. We have a rosemary bush in the garden, all the others are dried herbs. (If there are any Greek people reading this then please let me know if I've got the recipe completely wrong!).
Start off with the meat sauce. Fry the onions garlic and mince with oregano and thyme until mince is brown.
In the meantime you can start preparing the aubergines. Chop them fairly thickly. Fry them in batches in a non stick frying pan otherwise you need loads of oil.
I follow a recipe for Bechamel Sauce from Delia Smith's book, but substitute the milk and margerine for dairy-free alternatives. You can add the cheese substitute to this sauce.
Time for the assemby! Start with a layer of aubergines. You might want to turn on the oven if you haven't already.
Then more aubergines. The number of layers you'll get depends on the size and shape of your dish. I tend to play it by ear…
Dish up and enjoy!