Vegetable Moussaka

Ingredients

• Aubergine
• Green Lentils
• Vegetable Stock
• Bay Leaf
• Onion
• Mushrooms
• Chickpeas
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Oregano
• Greek Yoghurt
• Eggs
• Feta Cheese

Method

1. Thinly slice Aubergines and salt, leave to chill
2. Fry Garlic in a little oil (2 mins)
3. Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
4. Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
5. Fry Onion (10 mins)
6. Add sliced Mushroom (5 mins)
7. Add Chickpeas and Oregano (5 mins)
8. Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
9. In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
10. Pour Tomato mixture into an oven dish
11. Layer Aubergine on top
12. Pour over top of mixture
13. Then pour over the Yoghurt mixture
14. Bake @190C (30 mins)

One Crust Vegetable Pie

Ingredients

• Onion
• Aubergine
• Pepper
• Mushroom
• Oregano
• Olives
• Red Kidney Beans
• Basil Leaves

Sauce:

• Chopped Tomatoes
• Tomato Purée
• Garlic

Pastry:

• 75g Plain Flour
• 75g Wholemeal Flour
• 75g Margarine
• 50g Grated Parmesan

Method

1. For the pastry, blend Flours, Parmesan and Margarine into crumbs
2. Add enough water for pastry to come together, roll into a ball and chill (20 mins)
3. For Sauce, fry Garlic in a little Olive Oil (1 min)
4. Add Tomato Purée and continue to fry (1 min)
5. Add Chopped Tomatoes and turn heat down, simmer until reduced by half (30 mins)
6. For filling, fry Onion (5 mins)
7. Add Cubed Aubergine (5 mins)
8. Add chopped Pepper and Mushrooms (5 mins)
9. Add Oregano, Olives and Kidney Beans (5 mins)
10. Mix in the Sauce, season and set aside
11. Roll out pastry to around 30cm diameter
12. Tip filling into center (allowing 2 inch border), then roll up edges
13. Bake @190C (30 mins)
14. Serve with chopped Basil leaves

Aubergine & Green Bean Curry

Ingredients

• Aubergine
• Onion
• Garlic
• Ginger
• Chilli
• Lemon-grass
• Coriander
• Cumin
• Turmeric
• Passata
• Coconut Milk
• Green Beans

Method

1. Fry Aubergine on high heat (10 mins), set aside
2. Blend Onion, Garlic, Ginger, Chilli, Lemon-grass, Coriander, Cumin and Turmeric into a paste
3. Fry Paste (5 mins)
4. Add Aubergine (2 mins)
5. Add Green Beans, Passata and Coconut Milk and simmer (20 mins)

Aubergine & Mushroom Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water

Tomato Sauce:

• Garlic
• Passata

Toppings:

• Aubergine
• Mushrooms
• Sliced Tomato
• Basil
• Mozzarella

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1hour)
9. Slice Aubergine, cover in olive oil and grill (10 mins)
10. Knock back dough and roll out, place in deep pan
11. Cover and leave in warm place to rise again (1 hour)
12. Get oven as high as possible
13. Bake dough, with no topping (10 mins)
14. Add sauce and toppings
15. Bake (20 mins)