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Tomato moussaka

Tomato moussaka


A vegetarian moussaka which marries the rich favors of aubergine and tomato.


Serves 4

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 substitute

  • 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

  • Olive oil

  • 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

  1. 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.

  2. 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.

  3. 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.

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