Quorn Moussaka

We adapted a recipe for Moussaka to make a lighter version.

We thinly sliced 2 large aubergines and dry fried them in a non-sick pan. We then browned Quorn mince with onions, garlic and chilli then added a can of tomatoes.

We then built up layers of aubergines and the mince in a oven proof dish.

For the topping we mixed Greek yoghurt with 2 eggs and poured over the dish. Lastly we sprinkled over some grated cheddar and crumbled feta cheese.

We let it bake for 45 minutes before serving with a simple dressed salad. A lovely light meal for anytime of the year as the topping was so light yet tasty and when made with Quorn it is healthier too.