INGREDIENTS
- 15 ml (1 tablespoon) Clover Olive Pride Extra Virgin Olive Oil
- 1 onion, finely sliced
- 2 (1 tablespoon) garlic cloves, crushed
- 300 g Quorn meat-free mince
- 1 x 400 g tin chopped tomatoes
- 2 tomatoes, deseeded and chopped
- 1 tablespoon fresh oregano, chopped or 2 teaspoons dried oregano
- 1/2 tablespoon castor sugar
- salt and black pepper, to taste
- 3 medium aubergines, trimmed and finely sliced into rounds
- 500 ml fresh béchamel sauce (homemade or store bought)
- 150 g (1 cup) Clover Tussers, grated
Method
- Heat the olive oil in a pot and gently cook the onion for 3-4 minutes, until softened.
- Add the garlic and cook for a further 2 minutes.
- Add the Quorn meat-free mince and cook for a few minutes.
- Add in the chopped tomatoes along with the fresh tomatoes, oregano, and sugar. Season with salt and pepper.
- Bring to a simmer and cook over low heat for about 20 minutes, stirring occasionally. Once reduced, remove from the heat and set aside.
- Meanwhile, brush the aubergine slices on both sides with olive oil, then griddle in batches. Set aside.
- Preheat oven to 180°C.
- Pour half the Quorn tomato sauce into the bottom of an ovenproof dish.
- Top with half the aubergines and season to taste.
- Spoon over half the béchamel sauce and half the cheese.
- Repeat with the remaining Quorn, aubergines, and béchamel.
- Sprinkle over the remaining cheese and bake in the oven for 30 minutes, until bubbling.
- Serve with a green salad.
TIPS:
- Make this a day or two in advance and simply bake before serving.
- Grill the aubergine slices in the oven in one batch to save time, just keep and eye on them as they burn easily.