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Vegetarian moussaka with apple tzatziki

Vegetarian moussaka with apple tzatziki

Vegetarian moussaka with apple tzatziki

PT1H15M

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1
To make the moussaka sauce, add the olive oil to a large pan and warm through over a low heat. Sauté the garlic and bay leaves for a few minutes until fragrant, then add the chilli flakes and paprika, cooking for a further 30 seconds to combine
  • 2 tbsp of olive oil
  • 6 garlic cloves, chopped
  • 4 bay leaves
  • 1 tbsp of chilli flakes
  • 1 tbsp of paprika
2
Stir in the chopped tomatoes, tomato paste, oregano and sugar and allow to simmer for 30 minutes, stirring occasionally, to create a thick, rich sauce
  • 400g tin of chopped tomato
  • 1 tbsp of tomato paste
  • 1 tbsp of oregano
  • 1/2 tsp caster sugar
3
Meanwhile, place the black quinoa in a separate pan with 100ml of water. Bring to the boil over a low heat and simmer gently for 15–20 minutes until most of the water has evaporated. Set aside
  • 50g of black quinoa
4
Preheat a barbecue, grill or griddle pan
5
While warming up, finish off the moussaka sauce by stirring in the capers and seasoning with a little salt to taste. Set aside until ready to assemble
  • 2 tbsp of capers, drained
  • salt
6
Trim the top and bottom of the aubergines to create square edges then cut lengthways into 5mm thick slices. Repeat with the courgettes to create thin slices, discarding any end pieces that are mostly the vegetable's skin
  • 4 aubergines
  • 2 courgettes
7
Place the slices on the hot grill or griddle to char and soften slightly. Cook for a few minutes on each side then set aside
8
To assemble the rolls, have the cooked aubergine and courgette slices, the cooked quinoa, and the moussaka sauce to hand. Trim the cheese into 5mm thick slices, then cut again into 5mm thick batons and keep ready
  • 200g of hard cheese, such as Mastelo cheese or other vegetarian alternative
9
Line a baking tray with baking paper and brush over the olive oil. Lay out the aubergine slices and spread a thin layer of the sauce over each one (discarding any bay leaves). Sprinkle over the cooked quinoa then lay a courgette slice over the top
  • 2 tbsp of olive oil
10
Place a cheese baton at one end of each stack, sprinkle over a little salt then roll up to fully enclose the fillings in the aubergine slice. Place on the oiled baking paper with the join underneath to hold in place
  • salt
11
Double up large sheets of tin foil to create 4 large rectangles. Divide the remaining moussaka sauce between the foil pieces, spooning it in the centre of the rectangle, then arrange 4–5 rolls on top. Fold the foil up around the rolls and seal the edges – repeat to create 4 portions
12
Place on the hot barbecue or grill to steam for about 8 minutes, or until fully heated through
13
Meanwhile, mix together the minced garlic, lemon juice, vinegar, sugar and a pinch of salt in a bowl for the tzatziki. Stir through the Greek yoghurt followed by the apple, cucumber and dill
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar
  • 1/2 tsp caster sugar
  • salt
  • 200g of Greek yoghurt
  • 1 Granny Smith apple, cut into julienne
  • 1/2 cucumber, grated
  • 1 tsp dill, chopped
14
To serve, pierce the foil parcels to release any steam then transfer the cooked rolls to serving plates. Spoon over the hot sauce from the parcel and garnish with a few capers, a sprinkling of oregano and a few sprigs of fresh parsley
  • 1 tbsp of capers
  • 1/2 tbsp of dried oregano
  • flat-leaf parsley, few sprigs to garnish
15
Serve with the tzatziki on the side and some warm pitta breads dusted with a little paprika
  • pitta bread, toasted
  • paprika, to sprinkle

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