Harvest moussaka

I was struggling to think of a recipe for tonight that wasn't too similar to something we'd already consumed this weekend and that would go with the remains of a bottle of red (a Naked Wines Malbec) and I remembered this recipe I'd copied out from the winner of a Guardian cookery competition many years ago (back in the early 80's!) I couldn't find the recipe on the internet so here it is.

A veggie recipe but if you don't know you may not be able to tell!

• 4tsp veg oil
• 225g shallots/onions
• 2 cloves garlic chopped
• 115g mushrooms
• 115g cashews (1/2 milled 1/2 chopped)
• 115g walnuts (1/2 milled 1/2 chopped)
• 115g soft breadcrumbs
• 2 tblsp tomato paste
• 5 eggs
• 4 tsp chervil chopped
• veg stock to moisten
• gr pepper and marmite to flavour
• 2 large aubergines
• wholemeal flour
• oil for aubergine frying
• 115g grated cheddar
• 1/2 pt natural yogurt
• salt to season
  

Method

1. Chop & prick aubergines and set aside
2. Cook shallots & garlic in oil until golden, add mushrooms & cook stirring until juices run
3. Mix nuts & crumbs,stir into veg add tomato paste & chervil. Moisten mixture with stock, add pepper & marmite.
4. Dry aubergines, dust with wh flour and fry.
5. Place alternating layers of nut & aubergine in serving dish, finish with aubergine layer and sprinkle with cheese.
6. Whisk eggs add yogurt and mix well, season with s&p and sprinkle with cheese.
7. Bake in moderate oven c 40mins until top is golden