2 medium aubergines, sliced into 1cm slices and griddled
200ml unsweetened Greek yoghurt
1 free range egg
1/2 tsp freshly grated nutmeg
Pinch of sugar
50g vegetarian parmesan
Salt and black pepper to season
Preheat oven to 200⁰C, grease one medium pie dish
Place the potatoes in a bowl and add 1 tbsp olive oil and 1/2 tsp salt, roughly mix and place on a baking tray. Bake for 25 minutes, turning half way. Turn oven down to 180⁰C.
In the meantime, heat 1 tbsp olive oil in a large frying pan, gently fry the onion on a medium heat for 5 minutes until soft, then add the garlic and fry for a further minute.
Add the oregano, paprika, cinnamon and dried mint and fry for 1 minute. Add the tomato passata, vegetable stock and sundried tomato paste and simmer for 10 minutes. Season to taste. Take off the heat and stir in the Quorn Mince.
Whilst the Quorn Mince is simmering, griddle the sliced aubergine for 30 seconds on each side.
Lightly whisk the yogurt, egg, nutmeg and sugar together.
Split the aubergines into 3, place one layer on the greased dish top followed by a layer of roasted potato slices then a layer of mince and press down and repeat, finishing with a layer of aubergines and press down.
Pour over the yoghurt mixture, allowing it to trickle through any gaps in the potato layer then sprinkle with vegetarian parmesan.
Bake in the preheated oven for 40 minutes or until browned on top and piping hot.