FRIJE

Name: Lebanese Moussaka
Prep time: 25 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 eggplant; 10 cl of sunflower oil; 2 onion; 5 cl of olive oil; 5 tomato; 1 garlic clove; 400 ml of tomato puree; 265 g of chickpeas (canned, drained weight); 2 tablespoon of tomato paste; 1 pinch of paprika; 1 stalk of fresh coriander

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Lebanese Moussaka

Today, we will show you how to make Lebanese moussaka: a dish with eggplants, tomatoes, chickpeas, and all that jazz.

Vegetarian Vegan Public

Course: Main course

Preparation time: 25 minutes

Cooking time: 30 minutes

Cost per serving: 1,29 €

Energy: 519 kcal / serving

Nutritional score:

Instructions

1. Wash the eggplants and slice them.
2. Heat sunflower oil and fry the eggplant slices. Place them on a paper towel to drain.
or
Arrange the slices on a baking sheet lined with parchment paper. Drizzle with oil and broil for about 10 minutes.
3. Preheat the oven to 180°C (350°F).
4. Sauté the sliced onions in a saucepan with olive oil. Add diced tomatoes and minced garlic. Cook for 5 minutes and add tomato pulp and drained chickpeas. Simmer for about ten minutes.
5. Turn off the heat, add tomato paste, salt, pepper, and paprika.
6. Place the eggplants in an ovenproof dish and cover with the tomato mixture. Bake for 20 minutes.
7. Serve hot or cold, garnished with coriander or flat-leaf parsley.