Modern moussaka

I ate this in LA and I have dreamed of it ever since. It’s rich, creamy and tasty at the same time as feeling bright and clean. Be sure to cook your aubergines through on the griddle, as there are few things worse than raw aubergines. They’ll be translucent and soft all the way through when they’re ready. I have kept this dish naturally vegan and dairy free, as I find it lighter and more delicious. You could easily swap the coconut oil for butter and almond milk for cow’s, to make amore classic bechamel.