Aubergine and Courgette Moussaka

Replacing lamb mince with chickpeas and roasted courgettes in this twist on the original recipe makes this Aubergine and Courgette Moussaka a fabulous midweek vegan/vegetarian supper and a great way to boost your fibre and nutrient intake.

I have made variations of this dish, using a variety of combinations, including red/yellow peppers as part of the layering but this aubergine and courgette moussaka of the tastiest! I serve it on my health retreats in France and it’s always a winner! I hope you enjoy it as we all have done over the years!

Here’s the ingredients you’ll need to make this Aubergine and Courgette Moussaka

Serves 4-6

  • 4 large aubergines
  • 4 large courgettes
  • 2 large onions, thinly sliced
  • 4 large cloves garlic, crushed
  • 2 tins (400g) chickpeas, rinsed and drained
  • 1 tin tomatoes
  • 2 tbsp (heaped) tomato puree
  • 1 tbsp mixed spice
  • Olive oil
  • Salt & Pepper

Here’s how to make this delicious Aubergine and Courgette Moussaka…

Preheat the oven to 180 degrees

Cut the aubergine into large chunks or thick (2-inch) discs and the courgettes into thick strips; brush a baking tray with a little olive oil and lay out each vegetable on a (separate) baking tray taking care not to overlap. Lightly drizzle the top with a little more olive oil, season with salt and pepper and roast in the oven; the aubergines will need 35-40 mins until soft and golden and the courgettes around 20-25 mins until soft. Set aside once cooked.

Meanwhile, in a saucepan, gently sauté the onions and garlic in olive oil until they are soft for around 8-10 mins. Season with salt and pepper and add the tin tomatoes and puree. Check the seasoning. Bring to the boil and simmer over a low heat until the sauce has reduced and thickened – this will take at least 10 mins but longer if you have time.

Now begin arranging…in a deep dish, begin with a layer of tomato sauce and arrange a layer of the roasted aubergine, followed by a thin layer of chickpeas and a sprinkle of mixed spice. Drizzle with olive oil and repeat with the courgettes. Continue and finish off with a layer of tomato sauce over the top. If necessary, double up on the vegetables on one layer.

Bake in a moderate oven (180) for 45mins. Cover and allow to settle for 15-20mins if possible before serving. Serve with a rocket/watercress with feta salad on the side.

Aubergine and Chickpea Moussaka

Here’s a quick video from my Instagram as I assemble this dish

Aubergine and Courgette Moussaka

Aubergine and Courgette Moussaka

May Simpkin
Replacing lamb mince with chickpeas and roasted red peppers in this twist on the original recipe, makes this Aubergine and Courgette Moussaka a fabulous midweek vegan/vegetarian supper and a great way to boost your fibre and nutrient intake.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

Here’s the ingredients you’ll need to make this Moussaka

  • 4 large courgettes (instead of peppers)
  • 2 large onions thinly sliced
  • 4 large cloves garlic crushed
  • 2 tins 400g Chickpeas, rinsed and drained
  • 1 tins tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp mixed spice
  • Olive oil
  • Salt & Pepper

Instructions
 

  • Preheat the oven to 180 degrees
  • Cut the aubergine into large chunks or thick (2 inch) discs and the courgettes into thick strips (if using); brush a baking tray with a little olive oil and lay out each vegetable on a (separate) baking tray taking care not to overlap. Lightly drizzle the top with a little more olive oil, season with salt and pepper and roast in the oven; the aubergines will need 35-40 mins until soft and golden and the courgettes will need 20-25 mins until soft. Set aside.
  • Meanwhile, in a saucepan, gently sauté the onions and garlic in olive oil until they are soft for around 8-10 mins. Season with salt and pepper and add the tin tomatoes and purée. Check seasoning. Bring to the boil and simmer over a low heat until the sauce has reduced and thickened - around 10 mins.
  • Now begin arranging...in a deep dish, begin with a layer of tomato sauce and arrange a layer of the roasted aubergine, followed by a thin layer of chickpeas and a sprinkle of mixed spice. Drizzle with olive oil and repeat with the courgettes. Continue and finish off with a layer of tomato sauce over the top. If necessary, double up on the vegetables on one layer.
  • Bake in a moderate oven (180) for 1 hour. Cover and allow to settle for 15-20mins if possible before serving. Serve with a rocket/watercress with feta salad on the side.
Keyword Moussaka, Vegan, Vegetarian

Nutritional Nugget:

Nutritionally, the vibrant purple colour on the aubergine skin is due to a group of antioxidants called Anthocyanins, which fight inflammation and scavenge free radicals. Very low in calories and fat, Aubergines are an excellent source of fibre, which helps to maintain a healthy digestive system and can potentially lower cholesterol. They are also a good source of B complex vitamins and minerals including iron, potassium, copper, magnesium and manganese.

Click here to cook this meal with me.