Brinjal and Soya Granules Mousakka

A vegetarian version of the Greek moussaka

Preparation time: 40mins
Cooking time: 60mins
Serves: 4
Recipe Ingredients::
75ml/6fl oz olive oil
1 large onion, finely chopped
675g Soy Granules
3 cloves garlic, chopped
1.25ml/¼tsp cinnamon
400g chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
4 medium aubergines, cut in roundles
Salt and freshly ground black pepper
175 ml Water
Plain flour, for dusting
For the topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan, grated
115g/4oz cheddar / gruyère, grated
2  egg yolks
1 egg
Recipe Method:
Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 mins or until the onion is soft, but not coloured. Add the garlic and the granules fry till brown. Stir the cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the casserole and de-glaze the pan with water.
Place the aubergines in a colander, sprinkle with salt and leave for 30 mins. This draws out any bitter juices.
Meanwhile make the bechamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 mins. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 mins. Drain on kitchen paper. Set aside until ready to construct the moussaka.
The white sauce should now have cooled enough to whisk in the egg and egg yolks.
Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the SOYA then cover with half the aubergine slices. Repeat the layers, ending in the last of the SOYA, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 mins, until bubbling and golden. Allow the moussaka to settle for 5 mins before cutting into squares and serving.
Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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