Ingredients

175g Cauldron Tofu Mince
2 large aubergines
6 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
180g cooked Puy lentils
1 tin 400g can chopped tomatoes
2 tsp heaped, cinnamon
2 tsp heaped, dried mint
2 tbsp parsley, chopped
1 tbsp cornflour
1 tsp sugar
salt and freshly ground black pepper

For the cheese sauce:
75g butter
75g plain flour
½ pint semi skimmed milk
pinch grated nutmeg
1 egg yolk, beaten
50g grated feta or cheddar cheese

Tofu Mince Moussaka

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Serves 4
4/5 difficulty
40 minutes 40 min

A delicious moussaka recipe that uses a combination of tofu mince and lentils.

Method

1. Preheat the oven to 180°C (350F / Gas mark 4)
2. Brush the aubergine slices on both sides with 4 tbsp of the olive oil and bake for 15 mins until soft and golden, turning half way through cooking time. Set aside.
3. Heat the remaining oil in a heavy based saucepan. Add the onion and garlic and fry for 5 minutes or until soft. Add the tofu mince, lentils, tomatoes, cinnamon, mint and parsley. Add a little water to the cornflour and stir into the sauce along with the sugar.
4. For the cheese sauce melt the butter in a saucepan, stir in the plain flour and cook over a low heat for 2 minutes. Gradually blend in the milk and slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 3 minutes. Remove from the heat and add the nutmeg. Season to taste and stir in the egg and feta cheese.
5. Place a layer of aubergine slices in the bottom of the dish, spoon over half of the mince, layer over more aubergine, spoon over the remaining mince and finish with the remaining aubergine. Pour over the white sauce.
6. Bake, uncovered, in a hot oven for about 30 minutes until the top is a rich golden brown and the dish is piping hot.