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
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