Greek Vegetarian Chickpea Moussaka and salad

Veggie Chickpea Moussaka with Salad Recipe

115 Minutes
Serves: 2
A delicious vegetarian chickpea moussaka, made with layers of aubergine, courgettes and chickpeas in a rich tomato sauce. The dish is topped with potatoes and an authentic Greek creamy cheese sauce, oven baked and served with a fresh tomato and green salad

Recipe Ingreds

Veg

  • 1 whole aubergine
  • 1 whole courgette
  • 200 grams potatoes
  • 2 tbsp olive oil

sauce

  • black pepper (to taste)
  • 0.25 tsp cinnamon
  • 1 tsp oregano (dried)
  • 1 cloves garlic
  • 0.5 tsp ground cumin
  • 1 tbsp olive oil
  • 0.5 whole onions
  • salt (to taste)
  • 2 grams granulated sugar
  • 1 tin small tin chickpeas
  • 1 tin tinned tomatoes
  • 1 tbsp tomato puree

topping

  • black pepper (to taste)
  • 25 grams butter
  • 25 grams cheddar cheese
  • 1 whole egg
  • 0.25 tsp ground nutmeg
  • 300 ml milk
  • 25 grams mozzarella
  • 25 grams plain flour
  • salt (to taste)

Dressing

  • black pepper (to taste)
  • 1 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp pesto
  • 1 tbsp red wine vinegar
  • salt (to taste)
  • 2 grams granulated sugar
  • 0.25 tbsp tomato puree
  • 20 ml water

moussaka

  • 1 slices brown bread
  • salt (to taste)
  • black pepper (to taste)

Salad

  • 100 grams cherry tomatoes
  • 0.5 whole cucumber
  • 40 grams Salad leaves

Recipe with pictures Steps

Step 1

  • slice the potatoes
  • half fill a medium pan with water and boil
  • cook potatoes for 10 mins till par boiled
  • drain the potatoes
  • rinse under cold water

Step 2

  • cut the aubergines into 1 cm thick slices
  • heat the frying pan
  • using the pastry brush, brush each aubergine slice with a little oil
  • fry the aubergines on both sides
  • Drain on kitchen paper
  • set a side

Step 3

  • cut the courgette into 1 cm thick slices
  • add the remaining oil to the frying pan
  • fry the courgette on both sides
  • Drain on kitchen paper
  • set a side

Step 4

  • peel and chop the onion(s) finely
  • peel and crush the garlic using the garlic crusher or chop finely
  • heat the frying pan with a little oil , add the onions and garlic fry till soft

Step 5

  • drain the chickpeas and wash
  • add the chickpeas to the onions and mash the chickpeas to break them up a little
  • Add the tinned tomatoes, tomato puree, sugar herbs and spices to the chickpeas
  • cook for 10 mins
  • season with salt and pepper

Step 6

  • set the oven to 190C 375F or gas mark 5
  • using a food processor blend the bread into fresh breadcrumbs
  • grease an ovenproof dish
  • spread the breadcrumbs on the base

Step 7

  • add a layer of sliced aubergine to the oven proof dish
  • add a layer of sliced courgettes to the oven proof dish
  • then add a layer of veggie moussaka sauce
  • Repeat till all the mixture is used
  • season with salt and pepper
  • finish with a layer of veggie moussaka sauce
  • top with a layer of potatoes
  • set a side
  • If cooking extra for the freezer layer the additional aubergine, sauce and potatoes into an additional dish suitable for the freezer

Step 8

  • to make the bechamel sauce
  • melt the butter in a small pan
  • add the flour stir continually to make a paste
  • cook for 2 minutes Stirring continuously to avoid burning

Step 9

  • add the milk gradually initially the sauce will turn into a thick paste Stir continually
  • continue adding the milk if lumps appear whisk to remove
  • cook to form a medium thick sauce
  • add the egg and nutmeg to the sauce
  • season with salt and pepper
  • pour the sauce over the potato
  • if cooking extra for the freezer add the additional topping to the moussaka for the freezer, and then allow to cool, place in the freezer

Step 10

  • grate the cheese
  • sprinkle the cheese over the sauce
  • place the veggie moussaka in the oven and bake for 30 minutes

Step 11

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 12

  • peel and crush the garlic using the garlic crusher or chop finely
  • Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar water in a bowl
  • Season to taste with salt and pepper. Add a little extra sugar if it is to tart

Step 13

  • remove the veggie moussaka from the oven
  • add a serving of veggie chickpea moussaka to the serving plate
  • add the salad and dressing
  • serve immediately

Recipe Utensils

  • 1 bowl
  • 3 chopping board
  • 1 food processor
  • 2 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 1 kitchen paper
  • 3 large knife
  • 1 medium pan
  • 1 oven proof dish
  • 1 pastry brush
  • 2 sieve
  • 1 small bowl
  • 1 small pan
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How to make vegetarian chickpea moussaka

Roast the tomatoes in the oven, fry the aubergine and courgette slices and set aside, and boil the potato slices till just soft. Cook the onions and garlic till soft add the chickpeas and roasted tomatoes, then add the moussaka spices, tomato puree and red wine. Add the mint and stock and simmer to thicken the sauce. Layer the aubergine, courgettes, and sauce finishing with a layer of potatoes. Make a roux with the butter and flour then add the milk to make a thick sauce add the eggs and stir till smooth.  Pour over the potatoes sprinkle with cheese and bake. 

How and what to serve with our veggie moussaka 

This delicious Greek bake is the perfect meal in autumn, winter or spring,  we have some great suggestions to serve with this dish

  • crusty fresh bread 
  • pitta or Turkish bread 
  • A Greek salad of cucumber, tomatoes and olives with a Greek herb dressing
  • A fresh green salad with a tomato and herb dressing 

This is the ideal dinner to cook and freeze, so make extra on a  Saturday and pop it in the freezer for a quick mid-week meal.

What makes our veggie Greek stew the best

The combination of chickpeas, courgettes and potatoes always works well, the addition of aubergines and cheese adds another level of flavour and texture. The secret that makes this recipe extra special is definitely the addition of oven-roasted tomatoes in the sauce. 

Veggie Greek main course for your dinner party

This dish makes a delicious main course for a vegetarian Greek-themed dinner party.  You can prep all the elements the day before and then store them in the fridge overnight in airtight containers, then build the dish on the day, Serve it with some crispy spinach and feta parcels and karidopita Greek walnut cake,

What is Moussaka

It is a traditional casserole dish made with ground meat, aubergines and potatoes, it has its origin in the middle east and the Balkans. Our recipe is based on the Greek version, which has the addition of a cheese and egg custard topping. We have replaced the traditional lamb sauce with chickpeas and courgettes making the perfect vegetarian moussaka

Vegetarian Aubergine Recipes

Aubergine Parmigiana

Aubergine Bhuna with Naan

Greek Grilled Aubergine with Rice & Feta Salad


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