Vegetarian Moussaka (v)

Adapted from a favourite recipe by Honey & Co. 

Serves: 3-4 

Prep time: 25 minutes

Cooking time: 40 minutes 

Ingredients:

2 large aubergines 

1 tbsp olive oil + extra for brushing

80g soft goats cheese or ricotta for a milder taste

20g cheddar or pecorino, grated 

For the tomato sauce:

1 red onion 

3 large cloves of garlic 

1/2 cinnamon stick 

2 thick lemon slices 

4 sprigs fresh oregano, leaves picked 

1 tsp salt

700g vine tomatoes, diced 

1 tsp sugar 

1 tbsp tomato puree 

2 tbsp water 

Method:

• Preheat oven to 200°C. 

• Slice aubergines lengthways into about 5-6 slices (0.5cm thick).

• Place aubergines on 2 large baking trays, brush with olive oil and season with black pepper & cayenne (if desired). 

• Bake in oven for 8 minutes, turn over and roast for a further 6 minutes until softened and brown on top. 

• Meanwhile, make the tomato sauce. 

• Heat olive oil in pan, add the onion, garlic, oregano, cinnamon stick & lemon slices and fry for 3-4 minutes until onion softens.

• Add 1/2 the diced tomatoes & sugar, increase the heat to high and cook for a further 8-10 minutes. Stirring occasionally. 

• Add the remaining tomatoes, tomato puree & season with black pepper. Cook for a further 6-8 minutes. Remove the cinnamon stick from the pan, but you can leave the lemon slices in if desired. 

• Now assemble the moussaka, by lining the bottom of the casserole dish with 1 layer of baked aubergine slices. 

• Place 1/3 of the tomato sauce on top of this layer, spread, and top with half the goats cheese sprinkled evenly. 

• Repeat layering process twice more, and then place the remaining slices of aubergine on top to cover. 

• Sprinkle with grated cheddar/pecorino & season with black pepper. 

• Either bake straight away, refrigerate (will keep overnight) or freeze.

• When wanted, remove from fridge 30 minutes before cooking. Preheat the oven to 200°C and bake for 20-25 minutes until the cheese on top is melted and golden. Enjoy!