Get the holiday feeling with Greek summer recipes from Suvlaki
We’ve asked the Michelin-starred chef Alfred Prasad, at Suvlaki, for an easy summer entertaining recipe. Suvlaki, in Soho, London was started by a small group of old friends from Athens who shared an
obsession with good food; fresh, healthy, and responsibly
sourced. Named after the Greek work for ‘little skewer, Suvlaki is synonymous with
street food in Greece; the tastiest and healthiest way to eat on the
go. So without further ado we give you their fabulous aubergine moussaka.
Ingredients: (serves 4)
4 large aubergines 200g mastelo cheese 1 courgette 50g black quinoa 2 tbsp olive oil Few sprigs of parsley Moussaka sauce:
2 tbsp olive oil 3-4 bay leaves 6 cloves garlic, chopped 2 tbsp capers 400g chopped tomato (tins)
1 tbsp chilli flakes 1 tbsp paprika powder 1 tbsp Tomato paste 1/2 tsp caster sugar 1 tbsp wild oregano (reserve some as garnish)
For the easy Moussaka sauce:
In a saucepan, heat olive oil and sauté the chopped garlic and bay leaves, sauté 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.
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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.
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.