Weekend Recipe | Aubergine Moussaka


Michelin-starred chef Alfred Prasad consults Suvlaki, an independent Greek restaurant in Soho, to offer delectable Athenian street food. The menu includes nutritious salads, delicious dips, quick bites and classic souvlaki.  Many of the ingredients are sourced straight from Greece to make authentic, updated dishes to reflect its Greek heritage and we’ve got 3 delicious dishes for you to try at home…

Aubergine Moussaka

Ingredients: (serves 4)
4 large aubergines
200 g Mastelo cheese
1 Courgette
50 g Black quinoa
2 tbsp olive oil
Few sprigs of parsley
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
½ tsp Caster sugar
1 tbsp Wild oregano (reserve some as garnish)

For the 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 min (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 mastelo chese 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.

Fava Dips with Toasted Pitafava-dip-credit-suvlaki

Ingredients: (serves 4)
100 g Greek fava lentils
50 g carrot, peeled, diced
¼ red onion, chopped
sea salt
capers, chopped (reserve a few to garnish)
mixed peppercorns, freshly ground
olive oil
4 medium pita bread
½ tsp paprika powder
In a saucepan, add the lentils, carrot, red onion, ½ tsp sea salt. Then add enough water (to roughly an inch above the lentils), simmer for roughly 1 hour, stirring every 6-8 minutes.
Blitz and add chopped capers, peppercorns, parsley and mix well.
Serve garnished with capers and a drizzle of olive oil, alongside toasted pita sprinkled with paprika.


Pink Tzatzikipink-tzatziki-credit-suvlaki

Ingredients: (serves 4)
1 cooked beetroot
1 clove garlic, minced
sea salt, fine ground
½ tsp caster sugar
1 tsp lemon juice
1 tsp red wine vinegar
200 g Greek yoghurt
½ cucumber, grated
1 tsp dill leaves, chopped
In a food processor, blitz the cooked beetroot, add minced garlic, salt, sugar, lemon juice and vinegar and stir. Fold in the yoghurt then add the grated cucumber and chopped dill leaves; mix well and refrigerate. Enjoy!


All recipe courtesy of chef Alfred Prasad from Suvlaki in Soho – suvlaki.co.uk

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