One of my favourite hearty meals is moussaka. The combination of savoury mince with cheese and aubergines is delicious and such a satisfying, comforting meal. This meal is just as delicious, but is egg and dairy-free.
I like to make a huge pot of savoury mince every now and then, which I freeze into meal-size portions. It makes for a very quick and easy dinner or lunch.
For 2 servings, you will need the following:
2 portions of savoury mince (click here for the recipe)
1 large aubergine
olive oil
salt
4 tablespoons of tahina paste
4 tablespoons coconut cream
fresh basil leaves
pomegranate seeds (optional)
Slice the aubergine in half, lengthways. Cut squares into the flesh of the aubergine as shown in the picture. Take care not to go all of the way through to the skin.
Rub some olive oil onto the aubergine and sprinkle a little salt over the surface.
Roast the aubergine in the oven at 200'C for about 40 minutes, or until it starts to brown a little.
Note: I like to cook mine in my convection microwave oven to save time. I do this using a combination of microwave power at 30% and convection oven of 250'C for 20 minutes.
Heat the savoury mince.
To assemble:
Place the aubergine halves in a bowl (or on a plate).
Spoon over the warmed savoury mince.
Drizzle the tahina and coconut cream over the top.
Garnish with chopped basil and pomegranate seeds.
