Place the aubergine slices on absorbent kitchen paper with the remaining oil on both sides. I spent some time cooking up this hearty, delicious moussaka in Quorn’s kitchen
Place the aubergine slices on absorbent kitchen paper with the remaining oil on both sides. I spent some time cooking up this hearty, delicious moussaka in Quorn’s kitchen
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Most meat eaters won’t even notice the difference, which makes it great for those cooking for fussy eaters or those not so keen on the thought of a vegetarian dinner
The universe wanted me to make vegetarianmoussaka stuffed tomatoes for our dinner. Add the quornmince to the softened aubergines and onions and top with the glass of wine, cook off for a minute then add the chopped tomatoes, more salt as necessary, black pepper and the sugar
As a Greek in America, I think he might like my veggie version of moussaka, as long as he approved of the courgette/ aubergine substitution ( I don't like aubergine
