Recipe Moussaka Rolls/Aubergine lasagna

[SatNavSaysStraightOn]

So this is vegetarian and dairy free of you use vegan yoghurt. If you only the eggs yolks, it will be vegan.

If you go down there rolls route, expect it to take longer than the lasagna route.

Ingredients
1 large aubergine (+750g)
Extra virgin olive oil
1 Small-medium onion, finely chopped
2 tbsp fresh oregano chopped
2 tsp ground cumin
1 tsp ground cinnamon
350g tempeh mince
100ml red wine
500g tomato puree
300g soy yoghurt
¼ tsp ground nutmeg
2 egg yolks

Method

1. Top and tail the aubergine. Then slice into 6-8mm thick slices. Aim to remove the 2 slices with skin, so they can be thinner. Take the cut off aubergine and finely diced it. You'll use them as well.
2. Cook the onion, chopped aubergine, cinnamon, garlic, cumin and oregano in 2tbsp of olive oil until soft. Transfer to a bowl.
3. Add another 2 tbsp of olive oil to the same pan, add the tempeh mince and cook until starting to brown. Stir in 100g of tomatoes puree and the wine, and cook down until starting to dry out.
4. Drizzle a minimal amount of olive oil over there aubergine slices and spread before it is absorbed (use another slices of aubergine!). Cook the slices on a BBQ it similar hot plate, until cooked on both sides and flexible enough to roll. Set aside.
5. Mix the soy yoghurt with the egg yolks and nutmeg.

Roll-ups

1. If you're rolling the aubergine, then scrape the remaining tomato puree into your cooking vessel, and spread out.
2. Take one slice of aubergine, spoon a little of the yoghurt mixture over it, then several tablespoons of mince mixture at one end, and roll. Tip: watch for the filling escaping from the sides. Holding fingers over the ends whilst rolling will help.
3. Place into tomato puree and repeat.
4. Cover the rolls with any remaining yoghurt mixture. I also stuffed the sides of the rolls with extra mince that I had left over.

Lasagne

1. Put a thin layer of tomato paste at the bottom of the dish, then add layer of mince mixture, followed by a layer of aubergine.
2. Add a layer of yoghurt mixture, then mince, then tomato paste, and finally another layer of aubergines.
3. Repeat until you are left with a top layer of aubergines and top with the yoghurt mixture.

Both

1. Cook in a preheated oven (180°C) for 45 minutes, until hot in the middle and starting to brown.
2. Scatter with fresh oregano and serve.

Moussaka Rolls & Lasagne

• SatNavSaysStraightOn
• Today at 7:10 AM

Moussaka Rolls

• SatNavSaysStraightOn
• Today at 7:10 AM

 

[SatNavSaysStraightOn]

There was a minor mishap whilst my OH was preparing tea.

This is the lasagne version.