Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Olive oil
  • 2 medium aubergines (sliced ½ cm thick)
  • 1 red onion (chopped finely)
  • 200 g mushrooms (chopped)
  • 300 g Quorn mince
  • 1 vegetable stock cube
  • Salt and pepper
  • 400 g tin chopped tomatoes
  • 250 g Greek yogurt
  • 100 g cheddar cheese

Instruction

  • Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  • Put a large drizzle of oil in a frying pan and put on a high heat. Add to the pan as many aubergine slices as will fit in one layer and cook until golden brown. Turn the aubergine slices over and brown the other side.
  • Put the cooked aubergine slices on a plate, add some more oil to the pan and repeat until all the aubergine slices are cooked.
  • Turn the heat down, add more oil to the pan and fry 1 chopped red onion until lightly brown, stirring occasionally
  • Turn up the heat and add the chopped mushrooms. Fry until brown, then add in the Quorn and turn the heat down again. 
  • Crumble over a stock cube and add some salt and pepper and cook for 1 minute, then add the tin of tomatoes and about ½ a tin of water.
  • Turn up the heat until the tomatoes are bubbling and then turn down the heat and allow the mixture to simmer for 5 minutes.
  • Meanwhile, make the topping by mixing the Greek yogurt and cheddar cheese.
  • When the tomato mixture is ready you can layer up the moussaka. Put half the tomato mixture in an oven dish, then add half the aubergine in a single layer, then repeat with the remaining tomato mixture and aubergines and top with the cheesy yogurt topping.
  • Put in the preheated oven for 20 minutes until bubbling.