I have always loved Greek moussaka, but always hated all that salt business when preparing aubergines the proper way, and that is why I absolutely love this dish. Even my boyfriend said ‘this is GREAT’ when he had it, and he is a carnivore who usually makes enthusiastic comments about twice a year. It is made with veggie mince but you could always use the real thing.
It has a few fresh ingredients that you can quickly prepare, cinnamon for that exotic touch, and then one star ingredient that saves you a ton of time and introduces instant richness and awesome flavour – chargrilled aubergine pesto.
This dish takes about 30 minutes to make and you can do it all in one pan, then sprinkle it with feta and fresh mint and let people tuck in (it would work fine if you prepared the main bit the night before then added the feta and mint before eating). I am so happy about it that I can’t stop smiling. Seriously!
Ingredients for hob-to-table moussaka (serves 6)
2 onions, chopped
2 garlic cloves, crushed
Good shake dried mixed herbs
500g quorn mince (or cheaper alternative)
2 x 400g cans chopped tomatoes
2 tbsp tomato puree
1/2 tsp cinnamon
Jar Sacla chargrilled aubergine pesto
300g feta, crumbled
Handful of mint, chopped
Heat the olive oil in a large pan and fry the onions, garlic and dried herbs, until soft. Add the veggie mince and simmer for about 10 mins then add the tomatoes, tomato puree, cinnamon, chargrilled aubergine pesto and salt and pepper. Simmer for another 10 mins. Sprinkle the feta and mint over the top, drizzle with olive oil and serve! Perhaps with a light salad.
Adapted from BBC GoodFood 101 One-pot dishes