390gcarton chopped tomatoes in concentrated tomato juice
1tspground allspice or cinnamon
1large auberginethinly sliced
For the white sauce:
410gtin evaporated milk
Pinchof grated nutmeg
50ggrated cheddar cheese
Preheat the oven to 180°C (350F / Gas mark 4)
Heat 2 tbsp of olive oil in a heavy based saucepan. Add the onion, garlic and carrots and fry for 5 minutes until soft and lightly coloured.
Add the Quorn Meat Free Mince, tomatoes, oregano, allspice or cinnamon, bay leaves and mint. Season to taste. Bring to boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
Place the aubergine slices on absorbent kitchen paper with the remaining oil on both sides. Set aside.
For the sauce, pour the evaporated milk into a measuring jug and make up to 1 litre with water.
Mix the cornflour to a smooth paste with 6 tbsp of the milk and set aside.
Melt the butter in a saucepan, stir in the plain flour and cook over a low heat for 2 minutes. Gradually blend in the 1 litre milk and slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 3 minutes. Stir in the cornflour paste and continue to cook over a low heat until the sauce thickens.
Remove from the heat and add the nutmeg. Season to taste and stir in the beaten egg.
Arrange the mince and aubergine slices in layers in a large baking dish. Remove the bay leaves and discard. Cover with the sauce, sprinkle with grated cheese.
Bake, uncovered, in a hot oven for about 30 minutes until the top is a rich golden brown and the dish is piping hot.
Leave to stand at room temperature for at least 15 minutes before serving.