Frank's Recipes! Vegetarian Moussaka

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Vegetarian Moussaka

Serves 2

If you liked, you could make this in two separate portions and freeze one of them.

2 aubergines
1 onion, finely chopped
2 cloves garlic, peeled and finely chopped
1-2 sticks celery, de-stringed and finely chopped (optional)
1-2 carrots, finely chopped (optional)
6 oz (175 g) large flat open mushrooms, chopped
1 14 oz (400 g) tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon fresh oregano or 1 teaspoon dried oregano
salt and freshly milled black pepper
1 egg
4 tablespoons Greek yoghurt
2 tablespoons skimmed milk
1 oz (25 g) Cheddar, finely grated (vegetarian if wished)

Pre-heat the oven to gas mark 4, 350 deg F (180 deg C).

Take the stalks off the aubergines and cut them into 1/2 inch (1 cm) slices. Lay them out and sprinkle with salt. Leave them to stand while you prepare the other ingredients. Turn them now and again. Then wash and pat dry. (This draws out any bitter juices from the aubergines; I find nowadays that most aubergines are not bitter even without this process, but some still are, so on the whole, it's worth doing. It also ensures that the finished dish is not watery.)

Meanwhile, 'dry-fry' the onion and garlic until soft, then, if using, add the celery and carrots and continue to stir and fry for another couple of minutes. Then add the mushrooms and fry them until their juices begin to run.

Add the tomatoes, tomato puree, and oregano and stir well. Simmer for l0-l5 minutes until some of the moisture has been drained off and the mixture has thickened a little. Season to taste.

With a piece of oiled kitchen paper, lightly grease a suitable ovenproof dish. Place alternate layers of aubergine slices and tomato mixture in the dish, ending with aubergine.

Whisk together the egg, Greek yoghurt, skimmed milk and half of the cheese. Season. Pour this mixture over the aubergines. Sprinkle over the rest of the cheese.

Bake in the oven for about 30 minutes or until the aubergines are soft and the top is browned.