Opened last year, Suvlaki is an Athenian Grill located in the heart of Soho, unsurprisingly specializing in Greek street food – Souvlaki.
For the Moussaka Sauce
Tomato paste (puree)
reserve some as garnish
To Make 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
To Make 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 minutes (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 cheese 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
Tried this recipe?
Let us know
how it was!
Recipe by The London Economic, thelondoneconomic.com