Greek Style Meat-Free Mince Moussaka
with Creamy Aubergine Topping and Rocket
This classic Greek style dish is a real crowd pleaser. Moussaka usually consists of layered veg such as aubergine and or potatoes sandwiched between a rich meat ragu and topped with a creamy béchamel style sauce. This recipe uses vegan mince for a veggie take on the hearty classic.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Aubergine
(May contain traces of: Celery)
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
150 grams
Vegan Mince
(Contains: Barley, Cereals containing gluten, Soya May contain traces of: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard)
1 sachet(s)
Ground Cinnamon
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Trim the aubergine, then slice into rounds approximately 1cm thick. Pop the rounds onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the carrot. Stir-fry until soft, 7-8 mins.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the carrot has softened, add the meat-free mince to the pan. Stir-fry, 5-6 mins. IMPORTANT: Ensure it's piping hot throughout. Add a drizzle more oil if it looks a little dry.
Next, add the garlic and cinnamon to the mince. Fry for 1 min.
Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once the mince has thickened, season with salt and pepper, then remove from the heat.
Once the aubergine slices are cooked, remove the tray from the oven and turn your grill on to high.
Spoon half of the mince mixture into an appropriately sized ovenproof dish and spread it out evenly.
Arrange half of the roasted aubergine slices in a single layer on top of the mince.
Repeat with the remaining mince and aubergine slices to create a second layer. Using the back of a spoon, spread over the creme fraiche.
Sprinkle over the hard Italian style cheese and grill until bubbling, 5-6 mins.
When ready, remove your moussaka style bake from the grill and allow it to stand for a couple of mins before serving.
Fluff up the rice and share the moussaka and rice between serving bowls.
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