Sweet Potato & Jackfruit Moussaka

Preheat the oven to 200°C/180°C fan/Gas mark 6.

Place a grill rack over a baking tray, layer the aubergine slices and brush lightly with oil. Sprinkle lightly with sea salt and roast in the oven until soft and lightly browned, for about 10 minutes.

Meanwhile, put the sweet potatoes in a bowl of cold water until ready for use.

For the Jackfruit tomato sauce, heat the oil in a saucepan. Add the onion, garlic, cinnamon and oregano frying gently until fragrant, stirring occasionally. Stir in the tomato purée until well mixed. Pour in the tomato pasta sauce, shredded Jackfruit along with its juice. Bring to the boil, reduce the heat to medium-low, cover and simmer for 30-40 minutes, until the sauce is quite dry, add salt to season.

Make the béchamel sauce by heating the butter in a small saucepan over a medium-low heat. Add the MEVALIA Bread Mix and stir until thick and slightly browned. Whisking constantly, pour in half the MEVALIA Lattis/ ProZero, whisk again, add the remaining MEVALIA Lattis/ ProZero, whisking until smooth. Stir in the nutmeg and some seasoning. Cook, whilst whisking constantly, until the sauce comes to the boil and thickens.

Reduce the oven heat to 180°C/fan 160°C/gas mark 4. Arrange a third of the aubergine slices in the base of a fairly large baking dish, about 2.5 litre capacity. Top with half of the sweet potato slices and half of the Jackfruit tomato sauce. Repeat. Finish with the remaining aubergine slices and pour the béchamel sauce over the top.

Bake the moussaka for 45 minutes to 1 hour. Test to see if the sweet potatoes are tender by inserting a sharp knife down through the centre. Remove from the oven and leave to cool for 15 minutes. Drizzle some olive oil over before serving.