Melty Aubergine Moussaka

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Cut the aubergine[s] and potatoes (skin on) into thick slices

Heat 1 tbsp [2 tbsp] olive oil in a large, wide-based pan (non-stick) over a high heat and cook the aubergine for 5 min on each side

Add 250ml [450ml] boiled water to a pot (with a matching lid) and bring to the boil

Add the stock cube[s] and stir to dissolve

Add the sliced potatoes

Cover with a lid and cook for 10 min or until nearly tender, then drain (keep the drained stock) and leave to steam dry

Meanwhile, add the cooked aubergine to a large baking dish in a single layer and season with salt and pepper

Place the dish into the oven for 10 min

Meanwhile, peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Return the pan to a medium-high heat with 1 tbsp [2 tbsp] olive oil

Once hot, add the onion, cinnamon, a pinch of salt and sugar and cook for 3 min or until softened

Add the garlic and cook for 1 min

Add the tinned tomatoes and the reserved potato stock

Cook over a high heat until reduced to a thick tomato sauce 

Meanwhile, grate the cheddar

Chop the parsley finely, including the stalks

Beat the egg[s] in a mixing bowl as if you were making scrambled eggs

Stir in the Greek yoghurt and grated cheddar - this is your yoghurt topping

Remove the dish from the oven and layer the cooled sliced potato on top of the aubergine

Scatter over 3/4 of the chopped parsley

Spoon over the tomato sauce

Spread over the yoghurt topping and put the dish in the oven for 15-20 min or until bubbling