You could easily pimp up this recipe with extra layers of sliced vegetables. Courgettes, potatoes and sliced mushrooms would all work well, as would a layer of lentils instead of the traditional mince.
Serve it with warm pitta breads, hummus, falafels and a salad of tomato and shredded lettuce. Lovely!
- 2 aubergines, sliced into rounds, approx 2-3mm (1/8″) thick
- 1 large white onion (or 2 small ones), chopped
- 4 cloves of garlic, finely chopped
- 2 red peppers, sliced into thin strips
- 1 tin of chopped tomatoes
- Half a tin of chickpeas
- Heaped teaspoon of za’atar if you’ve got it. If not, use 1/2 teaspoon of cumin and a 1 teaspoon of dried mixed herbs (especially thyme and oregano)
- Large handful of parsley
- Large handful of coriander
- Fresh tomatoes, sliced, for decorating the top of the moussaka
- Fry the aubergine slices in a little olive oil until lightly browned on both sides. Drain on kitchen paper and put to one side.
- Put all the rest of the ingredients in a large pan and cook! Start with the onion and garlic, then add the peppers. Cook them all for 5-10 minutes until the onions and peppers have softened. Add the tin of tomatoes, the chickpeas and the herbs and cook for a further 10 minutes.
- Pre-heat the oven to 200C/400F. You’ll need a casserole dish approx 8″ x 8″ or similar sized. Put a layer of aubergine slices in the bottom of the dish. Carefully pour in all the pepper/onion/tomato mixture and cover it with another layer of aubergines. Top with a layer of sliced tomatoes, season with a little salt and pepper, and give it a little drizzle of olive oil.
- Cook for 20-25 minutes. Allow to cool slightly before serving.