Moussaka
1 large or 2 small aubergines
Lamb layer:
olive oil
1 onion
3 cloves garlic
1 lb lamb mince
1 red pepper
4oz mushrooms
1½ (400g) tins chopped tomatoes
1 tablespoon tomato puree
1 tablespoon tomato ketchup
1 tsp basil
1 tsp vegan bouillon
White sauce:
2 oz dairy-free baking margarine
1½oz plain flour
1 pint oat drink
1 tsp vegan bouillon
1 1/3 tsp Dijon mustard
a little grated nutmeg
salt and cayenne papper
2 egg yolks
Chop the onion and fry in olive oil until soft and golden brown. Whilst you are waiting for the onions, slice the aubergines into 1cm/½inch slices. Place them on an oiled baking tray and cover with a little more oil. Roast at 200°C for 20 minutes.
Add the lamb mince to the onions. When the mince is brown, add the chopped red pepper and them the chopped mushrooms. Fry until the mushrooms are cooked. Add the chopped tomatoes, tomato puree, tomato ketchup, basil and bouillon. Cover and simmer for 20 minutes.
While the lamb mixture is simmering, make the white sauce. Melt the margarine in a small saucepan. Remove from the heat and stir in the flour. Heat this mixture for one minute. Then add the oat drink slowly, and bring to the boil while stirring. Boil the sauce for a minute, then remove from the heat. Add the bouillon, mustard, nutmeg, salt and cayenne pepper. Allow to cool for 10 minutes. Put the egg yolks in a small bowl and mix a little of the sauce with them, then add the egg yolks to the sauce.
Grease an oven dish, and pour in the lamb mixture to form a flat layer. Add the aubergine slices to form a solid single layer of aubergine. Then carefully pour over the white sauce to completely cover the bottom layers. Bake at 180°C for about 35 minutes until golden brown.
Total preparation/cooking time: 2 hours 5 minutes