Aubergine Moussaka with Tahini Dressing

Serves 4–6

Prep 25 MINS

Cook1 HR 20 MINS

LOADS OF VEG

FREEZER FRIENDLY

  • 2 aubergines
  • 2 tbsp rapeseed or olive oil, plus
  • extra for brushing and drizzling
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 × 400g (14oz) tin of Italian chopped
  • tomatoes
  • 1 tbsp tomato purée
  • 1 × 400g (14oz) tin of chickpeas,
  • drained and rinsed
  • 6 ripe tomatoes, sliced
  • 2 tsp chopped fresh flat-leaf parsley
  • sea salt and freshly ground black
  • pepper

FOR THE TAHINI DRESSING

  • 150g (5oz) natural yoghurt
  • 50g (2oz) tahini (sesame seed paste)
  • juice of ½ lemon
  • 50ml (2fl oz) water
  • good pinch of za'atar

This vegetarian version of moussaka is much lighter than its traditional Greek counterpart, as the key flavour is an intense tomato sauce. Don't skip the tahini dressing – the flavour of the sesame seeds and cooling yoghurt is a fabulous contrast to the dish itself and rounds it off perfectly. chop one aubergine into bite-size cubes, place on a plate and cover with salt. Slice the other aubergine into rounds, place on a separate plate and also cover with salt. Set aside for 15 minutes to draw out all the bitter juices. rinse the aubergine slices and dry well with kitchen paper.

Brush each one with oil and sauté in batches in an ovenproof frying pan that is approximately 25cm (10in) in diameter. cook each batch for 8–10 minutes, turning once, until cooked through and golden brown. transfer to a plate and set aside.

Heat 1 tablespoon of oil in the pan, then add the onion and sauté for 5 minutes, until softened. rinse the cubed aubergines and pat dry with kitchen paper, then add to the pan with another tablespoon of oil. cook for about 10 minutes, stirring occasionally, until the cubes have softened and turned golden.Stir in the garlic and cook for a couple of minutes, until fragrant. pour in the tinned tomatoes and tomato purée, season with salt and pepper and bring everything to a simmer. cover and cook over the lowest heat for 15 minutes, stirring occasionally.Meanwhile, preheat the oven to 200°c (400°F/gas mark 6). once the sauce is done, cover with the chickpeas, sliced ripe tomatoes and finally the sautéed aubergine slices, then drizzle with a little extra oil.

Bake in the preheated oven for 20 minutes, until bubbling and golden on top. to make the dressing, stir together the yoghurt, tahini and lemon juice with the water and season with za’atar to taste.Scatter the parsley over the moussaka and divide into portions, then arrange on warmed plates. drizzle over the tahini dressing to serve.

Spicy Cauliflower and Chickpea Curry

Serves 4–6

The curry sauce can be made well in advance – it will keep in the fridge for up to three days and it also freezes very well. You could always add diced chicken or tender lamb or beef pieces to the dish, just put them in before adding any of the vegetables.

Prep 20 MINS

Cook 50 MINS

LOADS OF VEG

FREEZER FRIENDLY

  • 4 tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • 1 × 4cm (1½in) piece of fresh root ginger, peeled and grated
  • 2 onions, chopped
  • 600ml (1 pint) water
  • 8 ripe tomatoes, chopped, or 1 × 400g (14oz) tin of Italian chopped tomatoes
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 large cauliflower, cut into florets (about 500g (1lb 2oz) in total)
  • 2 × 400g (14oz) tins of chickpeas, drained and rinsed
  • 2 tbsp chopped fresh coriander sea salt and freshly ground black pepper
  • TO SERVE
  • coriander and garlic naan bread
  • natural yoghurt
  • mango chutney

To make the curry sauce, heat the rapeseed oil in a large pan over a medium heat. Add the garlic and ginger and cook for 20 seconds or so, stirring. Tip in the onions and stir-fry for 5 minutes, until they are translucent but not coloured.

Pour the water into the pan and bring to the boil. Add the tomatoes, cumin, garam masala, paprika, turmeric and cayenne pepper, stirring well to combine. Season with salt and pepper and bring to the boil, then reduce to a simmer, cover and cook over a low heat for 30 minutes, until slightly reduced and thickened. Blitz with a hand-held blender until you have achieved a smooth sauce.

Add the cauliflower and chickpeas to the curry sauce, stirring well to combine.Reduce the heat, cover the pan with a lid and simmer for 8–10 minutes, until the cauliflower is just tender. Divide between shallow bowls and scatter over the coriander. Serve on plates with the coriander and garlic naan bread and natural yoghurt swirled with mango chutney on the side.