Food consisting of cooked mince meat and eggplants, one of the favourite summer dishes of Greek cuisine. The origins of mousakas are not historically defined; it is a dish found in various forms throughout the Balkans, several Middle Eastern and Central European countries, in Turkey and Greece. The Greek version of mousaka is placed chronologically in the 20th century; as it is know today, it appeared in 1910 with the publication of recipes by Nicholaos Tselementes. It was Tselementes who added bechamel to the recipe and removed many of the spices.