Quorn Moussaka

This is a low-Syn Greek-style recipe!

large aubergine, cut into 1 cm thick slices – 1
large onion, finely chopped
garlic cloves, chopped – 2
Quorn Mince – 350g pack
tomato puree – 2 tbsp
chopped tomatoes – 400g can
freshly chopped parsley – 1 tbsp
eggs, beaten – 2
fat free natural yogurt – 500g
Salt and ground black pepper
Low calorie cooking spray


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 purée, 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 low calorie cooking spray.
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 over.
Bake in a preheated oven at 180°C/160°C Fan/Gas 4 for 20-30 minutes until golden brown.

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