Even confirmed carnivores will concede that this low-Syn Greek-style favourite tastes every bit as good without meat. We’ll promise there’ll be no smashed plates once the meals over.
ingredients
1 large aubergine, cut into 1 cm thick slices
1 large onion, finely chopped
2 garlic cloves, chopped
350g pack Quorn Mince
2 tbsp tomato puree
397g/14oz can chopped tomatoes
1 tbsp freshly chopped parsley
2 eggs, beaten
522g/1lb 2oz fat free natural yogurt
salt & ground black pepper
Fry Light, for spraying
method
1.
Place the aubergine slices onto a clean paper towel and sprinkle with salt. Leave for 20 minutes then rinse with cold water and dry.
2.
Meanwhile, dry fry the onion, garlic and Quorn Mince in a large heavy based saucepan. Add the tomato puree, canned tomatoes and parsley and simmer for approximately 30 minutes until tender. Transfer the mixture into an ovenproof dish.
3.
Beat the eggs and yogurt together in a bowl and season to taste.
4.
Place the aubergine slices on a grill pan and spray with Fry Light. Place under a preheated hot grill for 4-5 minutes each side. Arrange the aubergine on top of the Quorn mixture and pour the yogurt and egg mixtire over. Bake in a preheated oven at 180°C/Gas 4 for 20-30 minutes until golden brown.