Eggplant Moussaka with Tomatoes

Zahra HaddadChef

Ingredients

• 3 large eggplants, peeled and sliced lengthwise into thick slices
  3 pieces
• 1 can of chickpeas, or if dried, soaked in water with a tablespoon of baking soda from the night before
  1 cup
• 1 large onion, sliced thinly lengthwise
  1 piece
• 2 large tomatoes, peeled and sliced into rounds
  2 pieces
• 2 cloves of garlic, chopped
  2 cloves
• 1 tablespoon of olive oil
  1 tablespoon
• 1 teaspoon of dried mint, ground
  1 teaspoon
• 1 teaspoon of tomato paste, dissolved in a cup of water
  1 teaspoon
• 1 cup of vegetable oil, for frying
  1 cup
• Salt to taste
  0

Steps

1. 1

   In a frying pan, fry the sliced eggplant until golden brown. Remove from heat and place on paper towels to drain excess oil.

   Required Tools:

   Frying Pan

   20 min
2. 2

   Sauté the onion in 1 tablespoon of olive oil in a pot until golden brown.

   Required Tools:

   Pot

   10 min
3. 3

   Add the fried eggplant, drained chickpeas, chopped tomatoes, chopped garlic, tomato paste, dried mint, and salt. Cover the pot and let the mixture simmer over medium heat for 15 minutes or until the sauce thickens. Remove the eggplant moussaka pot from heat and let it cool.

   15 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags