Two nutrients we could all do with more of right now are vitamin D and fibre. Since Covid, we’ve become increasingly aware of vitamin D’s role in immunity and protection against bugs. The same is true of fibre; with the vast percentage of our immune systems located in the gut, fibre is a non-negotiable when it comes to staying healthy through the winter (and beyond). Fortunately, this comforting moussaka recipe boasts both.

Instead of meat, this recipe uses mushrooms. Not only can they be a great vitamin D source, but they’re also packed with selenium (an antioxidant), beta-glucan (a cholesterol-lowering type of soluble fibre) and B vitamins. Antioxidant-rich aubergines work as pasta, squidged between layers of white and mushroom sauces. Early research has linked them to lowering bad cholesterol, improving heart function and reducing blood sugar. Animal studies have found that solasodine rhamnosyl glycosides (SRGs), a substance found in aubergines, may even help to kill certain cancer cells and stop them from returning.

Nutrition aside, this dish takes just 15 minutes to prep before it bakes in the oven for 45 minutes. Eat cheese? Swap out the vegan parmesan for grated cheddar for a more gooey, crispy finish.

This aubergine moussaka contains more fibre and antioxidants than your average pasta dish