Quorn Moussaka
Ingredients
- 397g/14 oz can chopped tomatoes
- 1 large aubergine, cut into 1 cm thick slices
- Salt
- 2 eggs, beaten
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 350g pack Quorn Mince
- 2 tbsp tomato puree
- 1 tbsp freshly chopped parsley
- 511g/1 lb 2 oz very low fat natural yogurt
- salt & ground black pepper
- Fry Light, for spraying
Place the aubergine slices onto a clean paper towel and sprinkle with salt. Leave for 20 minutes then rinse with cold water and dry. Meanwhile, dry fry the onion, garlic and Quorn Mince in a large heavy based saucepan. Add the tomato puree, canned tomatoes and parsley and simmer for approximately 30 minutes until tender. Transfer the mixture into an ovenproof dish. Beat the eggs and yogurt together in a bowl and season to taste. Place the aubergine slices on a grill pan and spray with Fry Light. Place under a preheated hot grill for 4-5 minutes each side. Arrange the aubergine on top of the Quorn mixture and pour the yogurt and egg mixture oven Bake in a preheated oven at 180°C, 350°F, Gas Mark 4 for 20-30 minutes until golden brown.
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