GREEK MOUSSAKA

[Guest guest]

350g Quorn mince (or vegetarian mince)

3 garlic cloves, crushed

2 chopped onions

1/4 teaspoon cinnamon (optional)

1 14oz can chopped tomatoes

2 tablespoons chopped fresh basil or 1/2 tablespoon dried Basil

2 tablespoons tomato puree

6 tablespoons dry breadcrumbs

3 tablespoons virgin olive oil

1/2 tablespoon cumin

1 bay leave

6 tablespoons dry breadcrumbs

6 tablespoons grated Parmesan cheese

3 egg yolks or egg substitute

2 cups Bechamel sauce (see below)

Salt and freshly ground black pepper to taste

 

 

 

Peel and slice eggplants. Sprinkle with 1 tsp salt and set aside

for 15 mins. Wash and drain. Heat half of the oil and fry until

lightly browned on both sides. Drain on paper towel.

Heat the remaining oil in a saucepan and fry the Quorn mince and

crushed garlic for 5 mins.

Add onions and fry until soft.

Add the tomatoes, the basil, the cumin, the cinnamon and tomato puree.

Season to taste, add the bay leave, and bring to the boil; cover and

simmer for a further 15 mins.

Sprinkle half the breadcrumbs into a buttered baking dish, remove the

bay leave,

and cover with half the meat mixture. Add half the eggplant slices

and half the grated cheese. Repeat with remaining meat, eggplant and

half the remaining cheese. Beat the egg yolks in a bowl. Beat in a

few tablespoons of hot Bechamel sauce and add to remaining sauce.

Pour over dish, sprinkle with cheese and breadcrumbs and

bake at 180 deg C for 45 mins.

 

 

Bechamel sauce:

 

2 tablespoons butter or margarine

2 tablespoons flour

2 cups milk or soymilk

1/2 tablespoons salt

Freshly ground black pepper

 

Melt butter/margarine, stir in flour and cook over low heat for 1 min.

Gradually add milk/soy milk, stirring with a wire whisk. Season with

salt

and pepper.