Vegetarian moussaka with apple tzatziki
- ⏱ 1 hour 50 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Charred aubergine and courgette rolls filled with quinoa, cheese and moussaka sauce, served with apple tzatziki and warm pitta.
Adapted from Great British Chefs.
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Vegetarian moussaka...
0/0
COOK 1COOK 2
1Chop sauce garlic
2Mise en place
Prep 1 Granny Smith apple: cut into julienne
Prep 1 tsp dill: chop
3Plate and serve
+ 30 more steps in the app
Vegetarian moussaka...
0/0
COOK 2COOK 1
1Chop sauce garlic
Chop the garlic cloves for the sauce
2Mise en place
Prep 1/2 cucumber: grate
3Plate and serve
+ 30 more steps in the app
Ingredients
- 400 g chopped tomatoes
- 6 garlic cloves for the sauce (chopped)
- 4 bay leaves
- 1 tbsp chilli flakes
- 1 tbsp paprika for the sauce
- 1 tbsp tomato paste
- 1 tbsp oregano for the sauce
- 1/2 tsp caster sugar for the sauce
- 2 tbsp capers for the sauce (drained)
- 2 tbsp olive oil for the sauce
- salt for the sauce, to taste
- 4 aubergines
- 2 courgettes
- 50 g black quinoa
- 200 g hard cheese
- 2 tbsp olive oil for the baking tray
- salt for the rolls, to taste
- 1 Granny Smith apple (cut into julienne)
- 1/2 cucumber (grated)
- 1 tsp dill (chopped)
- 200 g Greek yoghurt
- 1 garlic clove for the tzatziki (minced)
- 1 tsp lemon juice
- 1 tsp red wine vinegar
- 1/2 tsp caster sugar for the tzatziki
- salt for the tzatziki, to taste
- 1 tbsp capers for serving
- 1/2 tbsp dried oregano for serving
- flat-leaf parsley, to taste
- pitta bread, to taste
- paprika for serving, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Chop sauce garlic COOK 1
- Chop the garlic cloves for the sauce
2. Slice the vegetables COOK 2
- Trim the top and bottom of the aubergines to create square edges
- 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
3. Cook the sauce COOK 1
- In a large pan, warm the olive oil over a low heat, Sauté the garlic and bay leaves for a few minutes until fragrant
- Add the chilli flakes and paprika, cooking for a further 30 seconds to combine
🤝 Cook 2 hands the large pan to Cook 1.
4. Simmer the sauce COOK 1
- Stir in the chopped tomatoes, tomato paste, oregano and sugar and simmer for 30 minutes, stirring occasionally, to create a thick, rich sauce
5. Mise en place BOTH
- Prep 1 Granny Smith apple: cut into julienne
- Prep 1 tsp dill: chop
- Prep 1/2 cucumber: grate
6. Mince tzatziki garlic COOK 1
- Mince the garlic clove for the tzatziki
7. Heat the grill COOK 2
- Preheat a barbecue, grill or griddle pan
- On the hot grill or griddle, place the slices and cook for a few minutes on each side to char and soften slightly, Set aside
🤝 Cook 1 hands the barbecue, grill or griddle pan to Cook 2.
8. Cook the quinoa COOK 1
- In a separate pan, place the black quinoa 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
9. Mix the tzatziki COOK 1
- In a bowl, mix together the minced garlic, lemon juice, vinegar, sugar and a pinch of salt
- Stir through the Greek yoghurt followed by the apple, cucumber and dill
🤝 Cook 2 hands over the Granny Smith apple and dill.
10. Finish the sauce COOK 1
- While warming up, stir the capers into the moussaka sauce and season with a little salt to taste
- Set aside until ready to assemble
11. Assemble the rolls COOK 2
- Have the cooked aubergine and courgette slices, the cooked quinoa and the moussaka sauce to hand
- Trim the cheese into 5mm thick slices
- Cut again into 5mm thick batons and keep ready
- On a baking tray lined with baking paper and brushed with 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
- Lay a courgette slice over the top
🤝 Cook 1 hands over the quinoa.
12. Roll the fillings COOK 2
- Place 1 portion of the hard cheese at one end of each stack, sprinkle over a little salt
- Roll up to fully enclose the fillings in the aubergine slice
- Place the rolls on the oiled baking paper with the join underneath to hold in place
- Double up large sheets of tin foil to create 4 large rectangles
13. Divide moussaka sauce COOK 2
- Divide the remaining moussaka sauce between the foil pieces, spooning it into the centre of each rectangle
- Arrange the rolls on top
- Fold the foil up around the rolls and seal the edges
14. Steam one parcel COOK 2
- Place 1 portion of the foil parcel on the hot barbecue or grill to steam for about 8 minutes, or until fully heated through
15. Plate and serve BOTH
- Pierce the foil parcel to release any steam
- Transfer the cooked rolls to a serving plate
- Spoon over the hot sauce from the parcel and garnish with 1 portion of the capers for serving, a sprinkling of 1 portion of the dried oregano for serving and 1 portion of the flat-leaf parsley
- Serve 1 portion of the tzatziki on the side with 1 portion of the pitta bread, toasted and dusted with a little 1 portion of the paprika for serving
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