Seasoned Anxious-Watchers may remember this post, where I tried, and utterly failed, to cook an edible moussaka:
However, hope springs eternal in the Anxious breast, and when I spotted this I thought I’d have another go….
I’m now scarfing down a second bowlful of the stuff, so let’s assume that I’ve got it right this time…..
2 cloves garlic, minced
Half a pack of quorn mince
Equivalent amount of red lentils
Salt and black pepper
1 medium aubergine, top and tail removed, sliced widthways into pieces approx. 0.5 cm across
4 tomatoes, sliced thinly
Salt the aubergine slices and leave for 30 minutes.
Rinse well, then layer the aubergine and tomato on a baking tray.
Douse with olive oil, salt and black pepper, then grill at medium for 20 minutes, turning occasionally.
Heat oil in a wok, and add the garlic.
Stirfry, then add the mince, the lentils, the tomatoes, the puree, salt and black pepper, and a little hot water.
Simmer for 20 minutes, or until the lentils soft.
Pour the mince and lentil mixture into an oiled baking tray or casserole dish.
Thoroughly mix the yogurt and cheese, with a small dash of nutmeg
Layer the aubergine and tomato slices above, then pour the yogurt and cheese mixture on top.
Bake in the oven at medium for 15 minutes, or until the topping is starting to brown.