Veggie Moussaka Recipe

Slice and salt aubergine

Trim ends from aubergines and slice lengthwise into 0.5 cm (about 1/4 in) slices. Arrange slices on a tray, sprinkle both sides lightly with 1 tsp salt, and set aside for 20 minutes to draw out bitterness. Rinse quickly and pat dry with kitchen paper.

Slice courgette and peppers

Slice courgettes into 0.5 cm rounds or lengthwise slices to match aubergine. Core and cut peppers into 1 cm strips. Toss courgette and pepper pieces with 2 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper.

Pan-roast vegetables

Heat a large nonstick frying pan or grill pan over medium-high heat. Add 2 tbs olive oil. Working in batches, cook aubergine slices 2–3 minutes per side until lightly browned and softened; transfer to a plate. Cook courgette slices 1–2 minutes per side until marked and just tender; transfer. Sear pepper strips 3–4 minutes until slightly charred and softened. Set aside.

Heat 1 tbs olive oil in a saucepan over medium heat. Add the chopped onion and cook 5–7 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and red pepper paste (if using) and cook 1 minute to deepen flavor.

Add the canned chopped tomatoes, dried oregano, dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar. Bring to a simmer, reduce heat to low and simmer gently, uncovered, 12–15 minutes until sauce thickens slightly. Taste and adjust seasoning to 0.75 tsp salt total if needed.

If you prefer a smoother sauce, blitz briefly with a stick blender or pass through a sieve; otherwise leave rustic with small pieces of pepper and tomato.

Preheat oven to 190°C / 375°F (fan 170°C). Lightly oil a 20 x 25 cm (8 x 10 in) baking dish.

Spread a thin layer (about 1/3 cup) of the tomato & pepper sauce across the base of the dish to prevent sticking.

Arrange a single layer of aubergine slices to cover the base. Spoon about one-quarter of the sauce over the aubergine and spread. Add a layer of courgette slices to cover, then spoon another quarter of the sauce. Layer the roasted pepper strips over the courgette and spread another quarter of the sauce.

Repeat layers if space remains to use remaining vegetables, finishing with a final generous layer of the tomato & pepper sauce (use remaining sauce).

Sprinkle the grated cheese evenly over the top, then dot with crumbled feta if using.

Cover loosely with foil and bake 20 minutes. Remove foil and bake a further 10–15 minutes until cheese is melted and golden and sauce is bubbling.

Allow the moussaka to rest 10 minutes before serving so layers settle and are easier to slice.

Rinse the rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 350 ml water, 0.5 tsp salt and 1 tbs butter or olive oil. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let stand covered 5 minutes, then fluff with a fork.

In a bowl combine mixed salad leaves, halved cherry tomatoes and sliced cucumber. Drizzle with 1 tbs olive oil and 1 tsp red wine vinegar or lemon juice, season with 1/4 tsp salt and a pinch of black pepper, and toss gently just before serving.

Spoon a portion of rice onto each plate, add a slice or portion of the veggie moussaka, and serve the salad alongside. Garnish with extra chopped parsley or a drizzle of olive oil if desired.