Vegetarian moussaka - tofu and chickpeas

Serves : 4

Preparation time: 20 minutes

Cooking Time: 60 minutes

Ingredients

• 250 ml (1 cup) firm tofu, brunoise style
• 1 onion, chopped
• 500 ml (2 cups) chickpeas
• 60 ml (4 tbsp.) olive oil
• 250 ml (1 cup) button mushrooms, cubed
• 125 ml (1/2 cup) red wine
• 2 garlic cloves
• 5 ml (1 tsp.) dried oregano
• 15 ml (1 tbsp.) herbes de Provence blend
• 60 ml (4 tbsp.) soy sauce
• 1 large eggplant, sliced
• 500 ml (2 cups) tomato sauce
• 1 l (4 cups) mashed potatoes
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
2. In a hot skillet, sauté tofu, onion and chickpeas in olive oil for 2 to 3 minutes.
3. Add mushrooms and cook for a further 5 minutes.
4. Deglaze with red wine and reduce to dryness.
5. Add garlic, oregano, herbes de Provence and soy sauce and cook for a further 2-3 minutes. Check seasoning.
6. Season eggplant slices with salt and pepper.
7. In a gratin dish, spread the prepared tofu and chickpea mixture, spread a thin layer of tomato sauce, add the eggplant slices, top with the remaining tomato sauce, cover with mashed potatoes and bake for 45 minutes.