1

To begin making the Grilled Vegetarian Moussaka Recipe with Soy Granules, we will firstly grill the vegetables for the dish.

*For the grilled vegetables: 

1

In a bowl, toss the the brinjal and zucchini slices, with salt, black pepper powder, mixed herbs and olive oil. 

2

Preheat the cast iron skillet grill on medium heat and grease by brushing it with olive oil.

3

Place the brinjal and zuchchini on the hot skillet and roast them until just tender and golden brown.

4

Set aside the sliced roasted vegetables, place the eggplant and the zucchini in two separate bowls. 

*For the Tomato Basil Sauce With Soy Granules 

1

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.

2

Once the onions are soft, add in the soaked soya granules, cinnamon powder, oregano and saute until the soy looks crumbly. 

3

At this stage, add in the tomato puree and the roughly chopped basil leaves, some salt, pepper, sugar, and stir well to combine. 

4

Simmer for 5 minutes and turn off the flame. 

*For the Bechamel Sauce: 

1

Heat a pan on medium low flame, to this add butter. Once the butter has melted completely, add in the flour. 

2

Continuously stir the butter - flour mixture, for a good 3-4 minutes. 

3

Now reduce the heat, and gradually add in the milk with one hand and whisking vigorously. 

4

Increase the heat to medium - low and continue to whisk until the sauce thickens. 

5

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:

1

Preheat the oven at 200 degree celsius. 

2

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. 

3

Repeat the process of layering the eggplant, soya tomato basil sauce and the bechamel sauce. 

4

Repeat this until the dish is 3/4 th full. 

5

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. 

6

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.