Veg Moussaka with Tahini

Veg Moussaka with Tahini

Posted 2014-01-16 by Ian Marshallfollow
Introduction - The Greek classic isn't hard to make at home and is a delicious alternative to a pasta bake or stew.

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


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

Olive Oil
Salt and black pepper

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

  • 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)

  • 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.

  • 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.

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

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

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

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

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    224490 - 2023-07-17 08:16:03


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