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Veg Moussaka with Tahini

by Marsh (follow)
Vegetarian (1517)      Baked (68)      Greek (38)     
Introduction - The Greek classic isn't hard to make at home and is a delicious alternative to a pasta bake or stew.



Vegetable Moussaka with Tahini dressing


Preparation Time: 25 minutes
Cooking Time: 60 minutes
Makes: 4 servings

Ingredients

2 Aubergines
1 can chickpeas
1 Large Onion
4 Garlic cloves
1 Tin Chopped Tomatoes
1tbsp Tomato puree
6 tomatoes sliced



Vegetable Moussaka with Tahini dressing


Olive Oil
Salt and black pepper

150g Plain yoghurt
40g Tahini
Flat leafed parsley, chopped
Pinch of sumac


Method
Finely chop the onion, crush the garlic and drain the chickpeas
Take one aubergine and chop into bite-sized cubes, cover it in salt and place in a collander for around 15 minutes to draw out any bitter juices.
Take the other aubergine and slice it into rounds. Similarly salt this.
While the aubergine is resting, heat the oil in a frying pan and sautee the onion on a low heat until it starts to soften and caramelise (which handily will probably also take around 10-15 minutes)



Vegetable Moussaka with Tahini dressing


Rinse off the cubed aubergine and with another dash of olive oil combine in the pan with the onions.
Cook the aubergine for around 10 minutes until it starts to turn a golden colour, stirring occasionally.
Stir in the garlic until the aroma starts to permeate
Then add the tinned tomatoes and tomato puree, turn up the heat and bring to a simmer.



Vegetable Moussaka with Tahini dressing

Turn the heat down to it's lowest setting and cover, cooking for 15 minutes.
Pre-heat the grill, rinse the other aubergine of salt and lightly oil a baking tray
Give the aubergine rounds a good covering of oil, place on the tray and grill away until they are golden, turning and doing the same on the other side.



Grilling aubergine rounds


Preheat the oven to 200c
Place a layer of aubergine sauce in the bottom of a baking tin or ovenproof dish



Grilling aubergine rounds


Layer the sliced tomatoes on top, then the chickpeas and finally the grilled aubergine.



Grilling aubergine rounds


Drizzle with a little extra oil and then bake for 20 minutes until the sauce is bubbling and it is golden on top.



Grilling aubergine rounds


To make the dressing, mix together the yoghurt, tahini and sumac and serve dolloped on top with scattered parsley leaves.



Vegetable Moussaka with Tahini dressing


Categories
#Greek
#Vegetarian
#Baked
I like this Recipe - 8
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