Ingredients

1 tablespoon olive oil 2 medium aubergines, thinly sliced
2 large potatoes, thinly sliced 1 large onion, chopped
150 g (5 oz) dried soya mince, prepared according to packet instructions 300 ml (1/2 pint) red wine
300 ml (1/2 pint) Vegetable Stock 300 ml (1/2 pint) passata
2 tablespoons tomato purée 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1/2 teaspoon dried thyme
freshly ground black pepper 25g (1 oz) cornflour
450 ml (3/4 pint) skimmed milk 1/4 teaspoon ground nutmeg
1 egg 50 g (2 oz) Parmesan cheese, grated
To reduce the amount of oil used in frying vegetables, add a little hot stock or wine or sherry so that they sauté or steam in their own juices. A serving of this moussaka gives 18 g of soya protein and if eaten regularly you could expect a total cholesterol and LDL cholesterol lowering effect...

Instructions

1.Heat most of the oil in a nonstick frying pan and fry the aubergines in batches for about 10 minutes until lightly browned Set aside. Repeat with the potato slices, carefully adding a little boiling water or stock if necessary Set aside with the aubergine.
2.Add the onion to the pan and cook for 5 minutes. Add the soya mince and cook for 5 minutes. Add the wine, stock, passata, tomato purée, spices, thyme and pepper to taste Gently simmer, uncovered, for about 15 minutes until thickened. Remove from the heat.
3.For the topping, blend the cornflour with a little of the milk. Place in a saucepan over a low heat and gradually whisk in the remaining milk. Continue stirring until the sauce thickens. Simmer for 2-3 minutes. Stir in the nutmeg and allow to cool before whisking in the egg.
4.Brush an ovenproof dish with the remaining oil. Place a layer of potato in the bottom, cover with a layer of the sauce, followed by a layer of aubergines. Continue layering in this order. Pour the topping over the dish and sprinkle with Parmesan. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 45 minutes until browned.

To reduce the amount of oil used in frying vegetables, add a
little hot stock or wine or sherry so that they sauté or steam
in their own juices. A serving of this moussaka gives 18 g of
soya protein and if eaten regularly you could expect a total
cholesterol and LDL cholesterol lowering effect of 7 per cent.

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