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Vegetable Moussaka

265 Calories per serving

ingredients

serves 4
1 lb (480 g) aubergines
salt
9 oz (270 g) firm tofu
1 onion, chopped
12 oz (360 g) drained canned beans such as a mixture of flageolet, butter, and kidney beans
1 medium can chopped tomatoes (14 oz (397 g)
1 teaspoon oregano
2 eggs
4 tablespoons skimmed milk
2 oz (60 g) cheese, finely grated

method

1. Cut the aubergines into 1/2 inch (1.25 cm) slices, place in a colander or sieve and sprinkle well with salt. Leave to drain for about 20 minutes, rinse well and drain.

2. Cut the tofu into 1 inch (2.5 cm) cubes, transfer to a saucepan and add the onion, beans, tomatoes and oregano. Bring to the boil, reduce the heat and simmer for 10 minutes.

3. Plunge the aubergine into boiling water and boil for 2 - 3 minutes. Drain.

4. Arrange half the aubergine over the base of a deep ovenproof dish, spoon the tofu and tomato mixture on top and cover with the remaining slices of aubergine.

5. Cover loosely and bake at Gas Mark 4, 180°C, 350°F for 25 minutes.

6. Beat the eggs and milk lightly together, stir in the cheese, pour over the aubergine and bake at the same temperature for a further 15 minutes.

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