Name: Vegetarian moussaka
Total time: 1 h 40 min
Yield: Serves 6
Ingredients: 3 medium aubergines sliced into ½ cm circles; 4 tbsp olive oil plus extra for frying; 1 onion finely chopped; 2 cloves garlic crushed; 1 tbsp soy sauce; 1 tsp ground cinnamon; 2 tsp dried oregano; 1 tsp dried mint; 150ml white wine; 680g bottle passata; a small handful flat-leaf parsley chopped; 350g pack Quorn mince; 500g floury potatoes peeled, cooked and sliced; 50g butter; 75g plain flour; 500ml whole milk; 100g feta crumbled; 2 eggs beaten

3 medium aubergines
sliced into ½ cm circles
4 tbsp olive oil
plus extra for frying
1 onion
finely chopped
2 cloves garlic
crushed
1 tbsp soy sauce
1 tsp ground cinnamon
2 tsp dried oregano
1 tsp dried mint
150ml white wine
680g bottle passata
a small handful flat-leaf parsley
chopped
350g pack Quorn mince
500g floury potatoes
peeled, cooked and sliced

WHITE SAUCE

50g butter
75g plain flour
500ml whole milk
100g feta
crumbled
2 eggs
beaten

Method

step 1
Heat the oven to 190C/fan 170C/ gas 5. Put the aubergine slices in a large bowl, drizzle over the olive oil, season and toss well. Line two large baking sheets with baking paper. Put on the aubergines in a single layer and bake for 30 minutes or until completely soft. Turn down the oven to 180C/fan 160C/gas 4.
step 2
Fry the onion in a little olive oil in a frying pan for 5 minutes until soft, then add the garlic and cook for 1 minute. Add the soy sauce, cinnamon, oregano and mint, and cook for another minute. Pour in the wine and passata, then simmer for 15 minutes. Stir in the parsley and mince, and cook for 10 minutes.
step 3
Melt the butter in a pan, stir in the flour and gradually add the milk, stirring, until you have a thick sauce. Stir in the feta and eggs.
step 4
Pour ¹/3 of the tomato sauce into a shallow 30cm x 20cm baking dish. Top with ½ the aubergine slices. Add another layer of sauce then the rest of the aubergines. Add the final ¹/3 of sauce, then the potatoes. Spoon over the white sauce. Bake for 30-40 minutes or until brown. Rest for 15 minutes before serving.