A classic recipe with a vegan twist, this moussaka from May Simpkin is a must-try.
Full of flavour and natural goodness, it replaces lamb with chickpeas and roasted red peppers for a gorgeous plant-based meal.
Served with a fresh salad of rocket and vegan feta, it’ll quickly become a favourite in your meal rotation.
Overview:
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Serves: 4-6 people
Ingredients:
4 aubergines, cut into 2-inch discs
4 courgettes, cut into thick strips
2 onions, thinly sliced
4 cloves of garlic, minced
2 x 400g tins of chickpeas, rinsed & drained
1 x 400g tin of chopped tomatoes
2 tbsp tomato purée
1 tbsp mixed spice
Oil
Salt & pepper, to taste
Instructions:
Preheat the oven to 180°C and grease two baking trays with oil.
Put the aubergine on one tray, drizzle with oil, season, and roast in the oven for 35 to 40 minutes.
Put the courgette on the other tray, drizzle with oil, season, and roast in the oven for 20 to 25 minutes.
Once the veg has cooked, set it aside to cool.
In the meantime, put a large pan over a medium heat. Add the oil, then sauté the onion and garlic for 8 to 10 minutes, until soft.
Season, then add the chopped tomatoes and tomato purée. Mix well, taste, and adjust the seasoning if needed.
Bring to the boil, then reduce the heat and simmer for at least 10 minutes, until the sauce has reduced and thickened.
In a deep dish, add a layer of your tomato sauce, then a layer of aubergine, then a layer of chickpeas. Sprinkle with mixed spice, drizzle with oil, then repeat with the courgettes.
Continue, then end with a layer of tomato sauce on top.
Bake at 180°C for 45 minutes. Once cooked, remove from the oven, cover, and leave it to settle for 15 minutes before serving.
Storage tips
Once cool, put this moussaka in an airtight container and keep it in the fridge for up to 2 days.
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