Eggplant Moussaka with Tomatoes

Zahra HaddadCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Poêle à frire

   20 minutes
2. 2

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

   Matériel requis:

   Marmite

   10 minutes
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 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques