Vegetarian moussaka

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

1 tsp dried mint leaves

3 tsp dried oregano

1 x 15oz (425g) can aduki beans, drained and rinsed

1 x 28oz (800g) can ground tomatoes or tomato purée

¾ cup pine nuts

freshly ground black pepper

9oz (250g) Greek-style plain yogurt

1 large egg

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a saucepan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Stir in the mint and 1 teaspoon of the dried oregano.

2 Add the beans, tomatoes, and pine nuts, and bring to a boil. Reduce the heat to low, and simmer gently for 15–20 minutes until thickened. Season well with salt and pepper.

3 Spoon the bean mixture into a baking dish. Mix together the yogurt, egg, and remaining 2 tsp oregano. Spoon evenly over the top of the bean mixture. Bake for 15–20 minutes until the top is golden, puffed, and set. Serve hot with a crisp green salad.

Vegetarian moussaka