Makes 4 servings
1 onion
1 garlic clove
4 mushrooms
2 tomatoes
1tbsp tomato purée
¼pt stock
Quorn mince
1tbsp parsley
2tbsp flour
1 large aubergine
2oz grated cheddar cheese
3 eggs
½pt natural yoghurt
Saute the onion until transparent. Add crushed garlic, chopped mushrooms, chopped tomatoes, tomato purée, quorn mince, stock, parsley. Stir well, bring to the boil, reduce heat and simmer (covered) for 10 minutes. Slice the aubergine thinly, dust in the flour then fry in oil until soft. Layer the aubergines and mince mixture in an ovenproof dish, finishing with a layer of aubergines. Sprinkle with cheese . Whisk together the eggs and yoghurt and pour over the pie. Bake in the oven at 350°F for 35-40 minutes until gold brown.