From: Linda McCartney’s Home Cooking, p. 109
A lovely Greek oven-bake with aubergines, TVP mince sauce, topped with white sauce and cheese.
I made this dish when my parents, sister, brother and sister-in-law came to visit. It was just perfect and all of us enjoyed it so much that despite of making a lot, we hardly had any leftovers. The tomato and TVP mince sauce was full of flavour and simmering the TVP mince with red wine gave it an almost meat-like taste. My father was so surprised that it was vegetarian!
Another great advantage of this recipe is that you can prepare all ingredients in advance and layer them in the oven-dish, ready to bake. Store in the fridge until you want to bake it and just pop in the oven. You then have plenty of time to prepare a salad and boil some potatoes or pasta (tagliatelle are great here!) and to chat with your guest 🙂
We had this with a green salad and some potatoes from my cousin’s farm where we helped with harvesting last autumn.
A perfect meal!!
Variations: I find it unnecessary to peel the aubergines and would recommend slicing them as they are. This gives a bit more texture and flavour and keeps the vitamins in as well.
Adding 1/2 tin (or more) of chopped tomatoes to the mince sauce adds a lovely tomato touch to the sauce and makes sure there is enough of this delicious sauce for everybody 🙂
Gluten-Free: Use Gluten-free flour (rice flour worked fine here) and gluten-free breadcrumbs.