Quorn™and Aubergine Moussaka
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  • 30 mins Cook time
  • 30 mins Total time
  • 1 hour Print Aubergine, Tomatoes and Potatoes, layered up with Quorn Meat Free Mince richly flavoured with sun dried tomatoes, oregano and garlic - all the flavours of Greece in one little dish! Ingredients For the Quorn Meat Free Mince
  • 1 medium onion, peeled and finely chopped 1tbsp olive oil 2 cloves of garlic, peeled and crushed 100g Quorn Meat Free Mince 150ml tomato passata 1 tbsp sun dried tomato paste 1 tsp dried oregano 2 tsp paprika black pepper to taste For the Vegetable Layers 2 tbsp olive oil 1 large aubergine, sliced into 1cm slices 250g potatoes, sliced into 1cm slices 2 plum tomatoes, sliced into 1cm slices For the Sauce 150ml plain organic yoghurt 1 free range egg 1 tsp freshly grated nutmeg 50g vegetarian parmesan, finely grated Instructions Preheat your oven to 180C, grease four 7cm rosti rings or 4 deep ramekins or one medium pie dish. Heat 1tbsp olive oil in a large frying pan, gently fry the onion until soft. Add the Quorn Meat Free Mince and lightly fry for a further 5 minutes until browned. Add the garlic and fry for a further minute. Add the passata, sun dried tomato paste, oregano, paprika and freshly ground black pepper and simmer for 10 minutes Heat 2 tbsp olive oil in another pan and gently fry the aubergine slices until browned on both sides. You may need to do this in two batches. If you use a non stick pan 2 tbsp oil should be enough. Lightly whisk the yoghurt, egg and nutmeg together. Place the greased rosti rings onto a lightly greased baking tray. Place 2 aubergine slices in the bottom of each rosti ring, top with a layer of potato slices then a layer of tomatoes. Spoon in a layer of the Quorn Meat Free Mince mixture and press down. Place a layer of aubergines onto the mince, then a layer of tomato and finish with a layer of potatoes. Press down. Pour in some of the yoghurt mixture, allowing it to trickle through any gaps in the potato layer. Sprinkle with the grated cheese. Repeat with the other 3 rosti rings/ramekins. Bake in the preheated oven for 30 minutes or until browned on top. Loosen the moussaka with a knife around the rim of each rosti ring and use a spatula to lift them onto serving plates. Carefully remove the rings. Serve with a selection of salads and a good white wine! 3.5.3208



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