G - Melty Veggie Aubergine Moussaka

Updated at: Thu, 17 Aug 2023 06:04:45 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle Cut the aubergine[s] and potatoes (skin on) into thick slices Heat 1 tbsp [2 tbsp] olive oil in a large, wide-based pan (non-stick) over a high heat and cook the aubergine for 5 min on each side

Step 2

Add 250ml [450ml] boiled water to a pot (with a matching lid) and bring to the boil Add the stock cube[s] and stir to dissolve Add the sliced potatoes Cover with a lid and cook for 10 min or until nearly tender, then drain (keep the drained stock) and leave to steam dry

Step 3

Meanwhile, add the cooked aubergine to a large baking dish in a single layer and season with salt and pepper Place the dish into the oven for 10 min Meanwhile, peel and finely dice the red onion[s] Peel and finely chop (or grate) the garlic

Step 4

Return the pan to a medium-high heat with 1 tbsp [2 tbsp] olive oil Once hot, add the onion, cinnamon, a pinch of salt and sugar and cook for 3 min or until softened Add the garlic and cook for 1 min Add the tinned tomatoes and the reserved potato stock

Step 5

Cook over a high heat until reduced to a thick tomato sauce Meanwhile, grate the cheddar Chop the parsley finely, including the stalks

Step 6

Beat the egg[s] in a mixing bowl as if you were making scrambled eggs Stir in the Greek yoghurt and grated cheddar - this is your yoghurt topping

Step 7

Remove the dish from the oven and layer the cooled sliced potato on top of the aubergine Scatter over 3/4 of the chopped parsley Spoon over the tomato sauce Spread over the yoghurt topping and put the dish in the oven for 15-20 min or until bubbling Allow the dish to a cool for 5 min before serving Scatter with the remaining parsley Enjoy!

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