Aubergine and Courgette Moussaka
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.
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.
