Lebanese Vegetarian Eggplant Moussaka. Vegetarian Moussaka - Recipe from Athens, Greece! An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Comes with a step-by-step photo guide.
Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it’s made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka! The way I see it, it’s a super healthy and tasty vegetarian version of an already. Add the onion and garlic and chickpeas and saute until softened. You can have Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lebanese Vegetarian Eggplant Moussaka
- You need of large eggplants, peeled and cut into long thick slices.
- Prepare of canned chickpeas.
- Prepare of large tomatoes, peeled and cut into slices.
- Prepare of large onions, cut into thin slices.
- It’s of tomato paste, dissolved in 1 cup water.
- You need of garlic, chopped.
- You need of olive oil.
- You need of vegetable oil for frying.
- Prepare of salt.
Add the tomatoes, season with sea salt and freshly ground black. This vegetarian lentil and eggplant moussaka is a healthier version of the traditional dish with tons of flavor and rich in protein, vitamins A and B complex, folic Moussaka is a traditional Greek recipe, made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce. Moussaka is Greece’s answer to lasagne, but without the pasta. This vegetarian version takes it one step further by replacing the meat with lentils.
Lebanese Vegetarian Eggplant Moussaka step by step
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
- Best served cold..
Add the lentils and cook until heated through. Stir through the eggplant and oregano, and season to taste. Vegan Middle Eastern Lebanese stew with chickpeas (garbanzo beans) and aubergine (eggplant), with a tomato and pomegranate sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern.