A vegetarian moussaka which marries the rich favors of aubergine and
Preparation time: 45 minutes
Cooking time: 40 minutes
2 large onions, chopped
2 Tbsp olive oil
450 g (1 lb) minced tofu or other meat
150 ml (5 fl oz) red wine
400 g (14 oz) can chopped tomatoes
2 Tbsp chopped fresh oregano
Salt and black pepper
1 Tbsp tomato puree
2 large aubergines, sliced
225 g (8 oz) ricotta cheese
150 ml (5 fl oz) natural yoghurt
125g (41/2 oz) soft goat's cheese with
garlic and herbs
Cook the onions in the oil in a covered
pan until soft, then remove the lid and stir in the minced tofu or
other meat substitute. Cook quickly for 2 to 3 minutes, then add the
wine and cook until it has reduced by half. Add the tomatoes, oregano,
seasonings and tomato puree then simmer gently for 30 to 40 minutes,
until rich and thick.
Preheat the oven to 220C/425F/Gas Mark 7.
Fry the aubergine slices in olive oil, a few at a time, until browned.
Drain on kitchen paper and set aside until required.
Layer the onion sauce and aubergine
slices in a buttered, ovenproof pan, finishing with a layer of
aubergine. Blend the remaining ingredients together into a sauce, add
salt and pepper to taste and spoon the mixture over the aubergine. Bake
in the preheated oven for 25 to 30 minutes, until lightly browned.
Serve immediately with a tossed green salad.