Moussaka with quinoa topping

    1 hour 10 min

    This moussaka recipe is truly original. Its distinctive flavour comes from turmeric, coriander, paprika and almond. The aubergines are quickly sizzled in hot oil, and the topping is made from quinoa, delicious and gluten free. Serve hot with a green salad.


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    Ingredients
    Serves: 4 

    • 1 large aubergine, sliced into 2mm thick rounds
    • salt and ground black pepper
    • 1 small red pepper, seeded
    • 1 small onion
    • 1 large garlic clove
    • 1 teaspoon fresh coriander
    • 1 handful whole almonds
    • salt and pepper
    • 2 tablespoons olive oil, plus more for brushing
    • 200g beef mince
    • 1 teaspoon sweet paprika
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 500g passata
    • 225g quinoa
    • 30g butter, cut into small pieces
    • 100g grated Gruyère cheese

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Lay the aubergine slices on a baking tray lined with kitchen paper. Salt them generously and let stand for 30 minutes to draw out the moisture.
    2. Meanwhile, add the red pepper, onion, garlic, fresh coriander and almonds to your food processor, and pulse to chop. Season with salt and pepper; set aside.
    3. Heat olive oil in a large frying pan and fry the beef mince. Season with salt and pepper. Stir in the chopped vegetables, paprika, turmeric and ground coriander. Pour in the passata and stir well.
    4. Preheat the oven to 200 C / Gas 6. Grease a gratin dish.
    5. Cook the quinoa according to the instructions on the packet; keep warm.
    6. Pat the aubergine slices with kitchen towel to absorb the moisture. Brush with olive oil, and fry in hot oil till brown on both sides.
    7. Line the bottom of the gratin dish with 1 or 2 layers of aubergine slices. Cover with half the meat mixture, add 1 or 2 layers of aubergines, the rest of the meat, then the remaining aubergines.
    8. Bake in the preheated oven until heated through, 10 to 15 minutes. Remove from the oven, spread the cooked quinoa over the top, scatter with butter and sprinkle with the grated Gruyère cheese.
    9. Turn on your oven grill and place under the grill until golden brown, about 5 minutes.

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