Aubergine and Chickpea Moussaka

Aubergine and Chickpea Moussaka

Bring aubergine and chickpea moussaka to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Amber Ale when the food is ready.

Ingredients

Serves 4

• 2 aubergines, sliced

• 400 g tin chickpeas, drained

• 400 g tin chopped tomatoes

• 1 onion, chopped

• 2 tbsp olive oil

• 1 tsp cinnamon

• 300 g Greek yoghurt

• 2 eggs

• 50 g vegetarian hard cheese, grated

Instructions

1. Heat oven to 220°C, 200°C fan. Brush aubergine slices with half the oil and roast for 25 minutes, turning once.

2. Soften onion in remaining oil for 8 minutes. Add cinnamon, tomatoes and chickpeas and simmer for 15 minutes.

3. Lower oven to 190°C, 170°C fan. Layer aubergines and sauce in a 1.5 litre dish.

4. Beat yoghurt, eggs and cheese, spread on top and bake for 35–40 minutes until golden and set. Rest for 10 minutes.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Amber Ale. Toasted malt complements browned edges and sweet vegetables, with enough bitterness to refresh the palate after richer bites. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.