Ingredients:

  • 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 to taste
  • 400 g tin chopped tomatoes
  • About ½ tin of water (approximately 200 ml)
  • 250 g Greek yogurt
  • 100 g cheddar cheese, grated

Instructions:

  1. Preheat the oven to 180°C (160°C fan) / gas mark 4 / 350°F.
  2. Heat oil in a large frying pan over high heat. Sauté aubergine slices until golden brown on both sides. Remove cooked slices to a plate and repeat with remaining slices.
  3. Lower the heat, add more oil, and sauté chopped red onion until lightly browned, stirring occasionally.
  4. Increase the heat, add chopped mushrooms, and fry until browned. Stir in Quorn mince and cook for 1 minute. Crumble in the stock cube, season with salt and pepper, and mix well.
  5. Add chopped tomatoes and about ½ tin of water to the pan. Bring to a bubble, then reduce heat and simmer for 5 minutes.
  6. Mix Greek yogurt and grated cheddar cheese in a bowl for the topping.
  7. Layer the moussaka: Place half the tomato mixture in an ovenproof dish, then half the aubergine slices, and repeat. Top with the yogurt and cheese mixture.
  8. Bake in the preheated oven for 20 minutes or until bubbling and golden.