Facebook Veggie Moussaka with an Indian Twist Recipe | The Spice Tailor

Veggie Moussaka with an Indian Twist

Our Butter Chicken sauce adds a delicious complexity to this classic Greek dish. The addition of the curry paste may seem wrong but a moussaka does have a few spices and the depth of flavour really adds a deeper dimension to the classic, which helps even more so when using a mock meat. Full of vegetables and delicious flavours, this is one of those ultimate comfort food dishes that brings so much joy to a dinner table.
  • 4serves
  • 15mins prep
  • 50mins cook
Our Butter Chicken sauce adds a delicious complexity to this classic Greek dish. The addition of the curry paste may seem wrong but a moussaka does have a few spices and the depth of flavour really adds a deeper dimension to the classic, which helps even more so when using a mock meat. Full of vegetables and delicious flavours, this is one of those ultimate comfort food dishes that brings so much joy to a dinner table.

Ingredients

  • 1 pack of The Spice Tailor Classic Butter Chicken 
  • 2 small-medium eggplants, sliced into 1cm rounds
  • 1 large zucchini, sliced into 1cm rounds
  • 3 tbsp. olive oil plus extra to brush the vegetables
  • 1 medium-large onion, finely chopped
  • 350g QUORN mince, or other minced vegetable protein
  • 1/4 tsp. ground cinnamon 
  • Salt and pepper to taste 
Béchamel 
  • 30g butter 
  • 25g plain flour 
  • 300ml milk 
  • 80g parmesan cheese, grated 
  • 2 tbsp. panko breadcrumbs (optional)
 

Method

  1. Preheat the oven to 200°C/400°F, and oil your baking tray.
  2. Salt the eggplant slices and leave in a colander for 15 minutes. Then wash, pat dry and brush lightly with olive oil on both sides along with the courgette and place in the oven to bake until soft and cooked through, around 10 minutes for the zucchini and 15-20 minutes for the eggplants.
  3. Meanwhile, in a large non-stick pan, heat the oil and fry the onions soft and lightly golden. Add the smaller sauce pouch, and cook for 30 seconds before adding the Quorn mince. Let this cook out for a couple of minutes before adding the larger sauce pouch and the ¼ tsp. of cinnamon. Cook for a further 10 minutes, seasoning to taste with salt and pepper. You may also need to add a couple splashes of water so that it is not too dry once cooked; you want it to be a little loose.
  4. To make the béchamel, melt the butter in a saucepan. Add the flour and cook for 1-2 minutes while stirring. Add the milk little at a time, stirring constantly until it becomes a smooth sauce. Season and bring to a simmer, stirring all the time for 2-3 minutes until cooked and thickened. 
  5. To assemble, use a medium square or rectangle ovenproof dish. Spoon in a very thin layer of the mince. Add a layer of the aubergine, then half of the remaining mince, and cover with some of the béchamel sauce. Repeat this again: mince, eggplant, zucchini, béchamel. On the final béchamel layer, scatter over the grated parmesan and panko (if using). 
  6. Bake in a preheated 180°C/356°F oven for 20-25 minutes until golden brown and bubbling. Leave to settle for 5 minutes before cutting and serving.

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