We are always being told that we eat too much meat and we should try to have a few vegetarian meals a week. A vegetable curry or pasta dish can fit the bill once a week, but they can leave you feeling hungry soon afterwards! This recipe will really satisfy your appetite and I promise that you won’t miss the meat! This would also be a great dinner party dish to serve for vegetarians. The secret ingredient in this recipe is mint, for meat eaters this is associated with lamb and it really does work to trick the brain!
Ingredients (serves 8) Preheat oven to 200c/ 180c fan
2 large aubergines, sliced, olive oil
4 large potatoes
1 packet dried Soya mince
2 portions of Caroline’s Tomato Sauce (click for recipe)
1 red pepper, deseeded and chopped small
200 g mushrooms, cleaned and chopped small
4 tsps dried oregano
4 tsps dried mint
2 tsps cinnamon
1 tin Puy lentils
Dark soy sauce for seasoning
300 ml Greek yogurt
50 g Parmesan cheese (plus extra for the top)
- Slice the aubergines (not too thinly) and lay on a baking sheet (you may need 2), brush with olive oil and put in the oven for 10 minutes, turn over and brush the other side with oil then return to the oven for another 10 minutes until lightly browned.
- Cut the potatoes in half and boil for 10 minutes, allow to cool, then slice (not too thickly).
- Make up the Soya mince as per the packet instructions then drain any excess water, put 2 tbsps olive oil in a frying pan and fry the mince until it is more like a meat texture. Put to one side.
- Make up the tomato sauce as per the recipe but after the onion, add the chopped pepper and mushrooms.
- Add the oregano, mint and cinnamon, then the lentils and the soya mince, allow to simmer for 10 minutes. Check the sauce for seasoning, if it needs any extra, add some soy sauce. Add more oregano/mint/cinnamon if required.
- Whisk the eggs, then add the yogurt and cheese, whisk again.
- Assemble the moussaka in a large lasagne dish by layering the ingredients, the first layer is a thin coat of tomato sauce, followed by potatoes, then sauce, then aubergines, continue layering until all the ingredients have been used up, then top with the egg/yogurt mixture. Sprinkle over extra cheese and bake in the oven for 30 minutes until the topping is browned.
- Serve with some Mediterranean bread and a large Greek Salad.
For more recipes, take a look at my Pinterest board: Family Meals, an easy access collation of my recipes with photos.