Herbie
Veteran
This dish is a combination of these two recipes:
https://zenanzaatar.com/syrian-moussaka-eggplant-potato-vegan/
https://thehappyfoodie.co.uk/recipes/moussaka-with-tahini-moussaka-bil-tahina
It make a nice, warming, vegan dish. I would recommend.
Dressing
Put potatoes onto an oiled baking sheet and cook for 10 minutes.
Add aubergines on top and brush with oil. Cook for another ten minutes.
Make the tomato/chickpea sauce:
Fry onion in a little oil. Add garlic, tinned tomatoes, chickpeas, cumin, salt, pepper and za'atar
Layer up a little sauce the layer or potatoes, aubergine, repeat. Put sliced fresh tomatoes on the top.
Bake for 45 mins.
Sprinkle za'arat on top.
Serve with the dressing (just mix the yoghurt, tahini and lemon juice - I used soy yoghurt which is a little sweeter than 'normal' yoghurt so proportions of tahini and lemon juice may be different).
I think the mint and pine-nuts would have been a nice addition, but I didn't have any./ The tahini dressing was lovely but the recipe said this was for a cooling effect, which I don't understand as the dish was not hot/spice.
https://zenanzaatar.com/syrian-moussaka-eggplant-potato-vegan/
https://thehappyfoodie.co.uk/recipes/moussaka-with-tahini-moussaka-bil-tahina
It make a nice, warming, vegan dish. I would recommend.
- 1 Aubergine (purple) thinly sliced
- 2 Large potatoes. Left in skin, thinly sliced
- 2 tomatoes
- 1 tin tomatoes
- 1tbsp tomato puree
- 3 garlic cloves
- 1 tsp cumin
- 2 tsp zaatar (and more to sprinkle over the top when ready
- 2 brown onions thinly sliced
- 1 tin chickpeas
- salt and black pepper
Dressing
- 200ml soy yoghurt
- 50g tahini
- 2tsp lemon juice
Put potatoes onto an oiled baking sheet and cook for 10 minutes.
Add aubergines on top and brush with oil. Cook for another ten minutes.
Make the tomato/chickpea sauce:
Fry onion in a little oil. Add garlic, tinned tomatoes, chickpeas, cumin, salt, pepper and za'atar
Layer up a little sauce the layer or potatoes, aubergine, repeat. Put sliced fresh tomatoes on the top.
Bake for 45 mins.
Sprinkle za'arat on top.
Serve with the dressing (just mix the yoghurt, tahini and lemon juice - I used soy yoghurt which is a little sweeter than 'normal' yoghurt so proportions of tahini and lemon juice may be different).
I think the mint and pine-nuts would have been a nice addition, but I didn't have any./ The tahini dressing was lovely but the recipe said this was for a cooling effect, which I don't understand as the dish was not hot/spice.
Last edited by a moderator:
