Quorn Moussaka

From CRSWiki

By Brooke Magnanti

Ingredients & Amounts

• 2 cups nonfat yogurt, strained (pref Greek-style)

• 1 Tbsp egg whites

• 1/4 tsp ground cinnamon

• 1/4 tsp ground allspice

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 1/2 tsp ground black pepper

• 14 oz. canned crushed or chopped tomatoes

• 4 fl oz. red wine

• 1 tsp balsamic vinegar

• 2 cloves garlic

• 1 bag Quorn grounds

• 2 medium eggplant

Instructions & Comments

1. To make the fake Bechamel, combine first two ingredients and set aside.

2. To make the sauce, simmer together next nine ingredients for 10 minutes. (This is a very flexible sauce once the seasoning is right so add more shredded or finely chopped veg as you see fit. Carrot is nice.) Remove from heat and stir in the Quorn.

3. Slice eggplant into 1/2 inch rounds. Some people recommend salting and pressing eggplant, but if you select a fruit with few seeds (the shape will tell you) this is unnecessary.

4. Layer eggplant slices in bottom of a nonstick lasagne pan, spoon some sauce over, and continue until ingredients are used up, ending with an eggplant layer.

5. Spread fake Bechamel over the top

6. Bake covered at 350 degrees for 30 minutes. Uncover and bake a further 15 minutes, or until eggplant is tender. Let stand 15 minutes before dividing into portions (4). Also nice at room temp.

7. Serve topped with your favorite oil.