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Suvlaki, a Greek restaurant in Soho that is working with Michelin-starred chef Alfred Prasad, has created a bestselling moussaka using courgette, black quinoa, Mastelo cheese and slices of aubergine, served with rich tomato & garlic moussaka sauce
4 large aubergines
200g Mastelo cheese
50g black quinoa
2 tbsp olive oil
Few sprigs of parsley
(for the sauce:)
2 tbsp olive oil
3-4 bay leaves
6 cloves garlic, chopped
2 tbsp capers
400 g chopped tomato (tins)
1 tbsp chilli flakes
1 tbsp paprika powder
1 tbsp tomato paste
1⁄2 tsp caster sugar
1 tbsp wild oregano (reserve some as garnish)
For the easy Moussaka sauce: In a saucepan, heat olive oil and sauté the chopped garlic and bay leaves, saute over low heat for a couple of minutes; add the chilli flakes and paprika, sauté for 30 seconds. Throw in the chopped tomatoes, tomato paste, sugar and wild oregano and simmer over low heat for 30 minutes, add the capers and salt. Check seasoning and set aside.
For the aubergine rolls: Pre-heat a BBQ/ grill. In a saucepan; add the quinoa and 2 parts of water, bring to a boil and simmer over low heat for 15-20 mins (until most of the water has evaporated). Transfer to a shallow bowl and leave aside.
Trim the top and bottom of the aubergines and cut lengthwise into 5mm thick slabs; trim the ends of the courgette and cut into 5mm thick slices (again discarding the skin on both ends). Grill the slices without oil, for a couple of minutes on each side and set aside.
To prepare the rolls: trim the cheese into 5mm thick slices and then again into 5mm thick batons. Drizzle olive oil on a sheet of baking paper over a flat surface, place the slices of aubergine on it and spread a thin layer of the moussaka sauce on the slices (discard any bay leaves). Sprinkle the cooked quinoa over the sauce and place a slice of courgette topped with a baton of mastelo cheese at one end of the aubergine slices, sprinkle with salt and roll. Stack the rolls with the loose end underneath to hold in shape.
Double over sheets of kitchen foil into approximately 8”x10” rectangles. Place a spoonful of moussaka sauce on the foil sheets and arrange 4-5 rolls per portion. Fold over and seal the ends into individual parcels and re-heat on the BBQ/Grill for about 8 minutes or until heated through.
§ To serve
Pierce the parcels away from you to release any steam, carefully open the parcels and lift the rolls onto a serving plate. Top-up with any remaining moussaka sauce and serve garnished with wild oregano and a few sprigs of parsley.
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