Ummm shut the front door — the latest recipe by Helen, The Greek Vegetarian, is an exciting new take on the classic moussaka that we all know and love! What makes it even more special is the fact it’s a re-created version of her MasterChef audition dish. BOOM!

Everything you see in this recipe can be found at your local Romeo’s!

Serves :: 4

Ingredients

Moussaka Filling

1 x 400g Tin Lentils

1 x 400g Tin Italian whole peeled tomatoes

2 Large Carrots, finely diced

1 Medium Red capsicum, finely diced

1 Medium Brown onion, finely diced

2 Cloves Purple garlic, minced

2 Tbsp. Tomato paste

1 Tsp Cinnamon

1/2 Tsp Ground nutmeg

1/2 Tsp Ground cloves

1 Pinch Dried Greek Oregano

Salt & Pepper to taste

Béchamel Sauce

50g Unsalted Butter

50g All-purpose flour

1.5 Cups Whole milk

1/3 Cup Parmigiano Regginato, finely grated

1/4 Teaspoon Ground nutmeg

Salt & Pepper to taste

Potato Puree        

4 Medium Dutch cream potatoes, skin left on

100 Grams Goat Cheese Chevre

1.5 Cups Whole milk

1/4 Cup Finely chopped dill

2 Tbsp. Extra virgin olive oil

Salt & Pepper to taste

Grilled Eggplant  

3 Large   Eggplants sliced thinly, lengthways

Olive oil

Salt & Pepper to taste

Zucchini Ribbons

1 Large Zucchini, peeled into long ribbons

1 Cup Whole milk

1 Cup All-purpose flour

300 Mls Rice Bran Oil/Vegetable oil

Sprinkle of Smokey paprika

Salt & Pepper to taste

Baked cherry tomatoes     

10 small Rounded cherry tomatoes, halved

Olive oil

Salt & Pepper to taste

Method

Lentil Filling: In a medium sized non-stick saucepan, drizzle some olive oil and allow to warm over a medium heat. Add in the onions and garlic and cook until tender and fragrant. Add in the carrot and capsicum and cook for 5 minutes ensuring the ingredients do not stick to the base of the saucepan.

Strain the lentils with a sieve and run under cold water until the brine has been completely washed away and the water runs clear. Add the lentils into the saucepan and mix well. Sprinkle the mixture with cinnamon, cloves, nutmeg, oregano and salt & pepper. Allow to cook for 3-4 minutes until the spices are incorporated and fragrant.

Pour the tomatoes into a small bowl and crush them with your hands then pour them into the lentil mixture. Finally, add in the tomato paste and 2 cups of warm water and mix well. Reduce the heat and allow to simmer until thickened and most of the liquid has evaporated.

Béchamel Sauce: To make the béchamel sauce, add butter to a non-stick medium sized saucepan and allow to melt completely over a medium heat. Add in the flour and mix with a whisk until a roux forms. In 1/2 cup increments add in the milk whilst continuously stirring. Once all of the milk has been incorporated, reduce the heat to a simmer and add in the cheese whilst mixing. Sprinkle in the nutmeg, taste and season with salt & pepper. Cover with cling film touching the sauce to ensure a skin does not form.

Potato Puree: Wash potatoes well to remove any soil/dirt and place into a large heatproof glass bowl. Pearce the potatoes several times with a fork. Add in 1/2 cup of water and double -wrap the bowl with cling film. Microwave on high for 8-10 minutes checking half way through cook time. Potatoes should be tender and ready for mashing at the end of the cook. Peel the potato skins off.

Pass potatoes through a ricer and then through a fine sieve to ensure the potatoes are smooth of a creamy consistency. Using a whisk, mix the potatoes and add in the chevre until completely incorporated. Add in the olive oil and in a steady stream whilst whisking, add in the milk.

Finally, add in the dill and season with salt & pepper. The puree may appear runny however the potatoes will continue to absorb the milk whilst cooling.

Grilled Eggplant: Place the eggplant on a hot griddle and brush very lightly with oil on the upside. Sprinkle with salt & pepper. Repeat on other side once char lines have formed and eggplant is cooked. When done, place onto a plate and cover with foil so eggplant does not dry out.

Pre-heat oven to 180 degrees fan.

Roasted cherry tomatoes: Place cherry tomatoes on a baking tray. Drizzle with olive oil and season with salt & pepper. Cook until sizzling and slightly softened.

Zucchini Ribbons: Heat oil in a small fry pan. Prepare the milk and flour by adding flour to one bowl and milk to another bowl. Place the zucchini ribbons into the milk and then into the flour. Shake off excess flour and fry until crispy. Place the prepared ribbons onto a plate/bowl lined with paper towel. Sprinkle with salt.

Assembly: Assemble the moussaka by spreading a tablespoon of béchamel sauce onto the eggplant from top to tail. Add one tablespoon of the lentil mixture onto the béchamel and carefully roll. Smear a few tablespoons of potato puree onto a plate and arrange the moussaka rolls on top. Top the rolls with zucchini ribbons and sprinkle with paprika. Dress with roasted cherry tomatoes. Garnish with fresh micro mint and dill or parsley.

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