Moussaka

Ingredients

3 aubergines
1 tbsp oil
2 tsps crushed garlic
2 large shallots
600g beef mince
390g can chopped tomatoes
4 tbsps tomato puree
2 tsps oregano
cinnamon
salt and pepper
1 tsp stock powder

400 mls dairy-free yoghurt
1 egg
salt and pepper
matza meal

Method

Slice the aubergines into 1/2cm rounds and stir in a large bowl with a little oil to coat. Arrange the slices on lined trays and bake at 190 for 25 minutes, turning over half-way.
Heat 1 tbsp oil in a large pan and fry the shallot and garlic for 2 minutes. Add the minced beef and cook, stirring constantly, until it browns. Stir in the tomatoes and all the seasoning, then cover. Simmer for 15 mins, stirring occasionally.
Meanwhile beat the egg into the white sauce with a fork, then add salt and pepper.
Layer a third of the aubergine slices in a large ovenproof dish, then pour half of the mince over it. Repeat with another layer of aubergine then mince, and finish with a layer of aubergine. Pour the sauce over the top and sprinkle with matza meal.
Cook in the oven at 180 for 40 minutes.