Grilled Vegetarian Moussaka Recipe is a lip smacking wholesome dish that’s an absolute treat. A dish packed with so many flavours, textures and elements, that you will not able to resist the dish once you take a bite. Brinjal (Baingan / Eggplant), Green zucchini, Salt and Pepper, Extra Virgin Olive Oil, Mixed Herbs (Dried), Butter (Salted), Milk, All Purpose Flour (Maida), Cheese spread, Nutmeg powder, Salt and Pepper, Extra Virgin Olive Oil, Garlic, Onions, Cinnamon Powder (Dalchini), Soy granules, Onion, Dried oregano, Salt and Pepper, Homemade tomato puree, Sugar, Basil leaves, Cheese 1 Brinjal (Baingan / Eggplant) , thinly sliced 1 Green zucchini , thinly sliced Salt and Pepper , to taste 1 tablespoon Extra Virgin Olive Oil 2 teaspoons Mixed Herbs (Dried) for the Bechamel Sauce 2 tablespoons Butter (Salted) 2 cups Milk 2 tablespoons All Purpose Flour (Maida) 2 tablespoons Cheese spread 1 pinch Nutmeg powder Salt and Pepper , to taste for the Tomato Basil Sauce With Soy Granules 1 tablespoon Extra Virgin Olive Oil 5 cloves Garlic , finely chopped 2 Onions , finely chopped 1/2 teaspoon Cinnamon Powder (Dalchini) 1 cup Soy granules , soaked in one cup oh hot water 1 Onion , finely chopped 1 teaspoon Dried oregano Salt and Pepper , to taste 1 cup Homemade tomato puree 1/2 teaspoon Sugar 6 Basil leaves , roughly torn 1/2 cup Cheese , grated 40 50 To begin making the Grilled Vegetarian Moussaka Recipe with Soy Granules, we will firstly grill the vegetables for the dish.*For the grilled vegetables: In a bowl, toss the the brinjal and zucchini slices, with salt, black pepper powder, mixed herbs and olive oil. Preheat the cast iron skillet grill on medium heat and grease by brushing it with olive oil.Place the brinjal and zuchchini on the hot skillet and roast them until just tender and golden brown.Set aside the sliced roasted vegetables, place the eggplant and the zucchini in two separate bowls. *For the Tomato Basil Sauce With Soy Granules In a large saucepan, heat the olive oil over medium heat. Add the chopped garlic and onions. Stir for a few seconds until it begins to sizzle in the oil and the onions soften.Once the onions are soft, add in the soaked soya granules, cinnamon powder, oregano and saute until the soy looks crumbly. At this stage, add in the tomato puree and the roughly chopped basil leaves, some salt, pepper, sugar, and stir well to combine. Simmer for 5 minutes and turn off the flame. *For the Bechamel Sauce: Heat a pan on medium low flame, to this add butter. Once the butter has melted completely, add in the flour. Continuously stir the butter – flour mixture, for a good 3-4 minutes. Now reduce the heat, and gradually add in the milk with one hand and whisking vigorously. Increase the heat to medium – low and continue to whisk until the sauce thickens. As the sauce reaches the consistency of your choice, turn off the heat. Add in the cheese spread, salt, pepper powder and mix well. Set aside. *To assemble the Grilled Vegetarian Moussaka Recipe With Soy Granules:Preheat the oven at 200 degree celsius. In a deep baking dish, start by making a layer of the grilled eggplant at the bottom followed by a layer of the soya tomato basil sauce over it. Next a layer of the bechamel sauce. Repeat the process of layering the eggplant, soya tomato basil sauce and the bechamel sauce. Repeat this until the dish is 3/4 th full. Finally, add a generous layer of cheese and top with a layer of grilled zucchini, top with very little grated cheese and flash bake in the oven for 15- 20 minutes or until the top is a nice golden brown colour. Serve the Grilled Vegetarian Moussaka Recipe for a weeknight dinner or make it as part of your dinner party menu planning, with Apple Cucumber Minty Salad Recipeand Whole Wheat Rosemary Focaccia Bread Recipe for a weekend brunch.