Cut the Aubergines in to circles about 0.75cm high. Steam and
microwave them until they are soft. This can be done while the
other 2 mixtures are being made.
Fry the onion and garlic. Add the tin of tomatoes and tomato
puree. Add the Quorn mince. (Probably about 1/2 the packet
depending on how much you want to make) Add a bit of wine and
some Cinnamon and Salt/Pepper to season. Leave the tomato mix
to cool.
To make the top layer, begin by melting the butter in a
saucepan. Add plain flour until a thick goo is made. Heat this
until golden brown. Do not burn! Slowly add milk. Everytime you
add some milk mix thouraly to ensure a smooth consistency.
When it is a smooth and thick sauce, add the 2 eggs. Add
Mustered, Nutmeg and Salt/Pepper to taste.
In a large casserole dish layer the tomatoe mixture, then Aubergines, then tomato mix, then Aubergine.... and so on, ending
with the tomato mix. Finally, pour the creamy sauce over the top.
Bake in the oven for around 20 minuets.
Originally Submitted
4/20/2009
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