Hi, I’m Joana. Today, we’re going to prepare lebanese vegetarian eggplant moussaka recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lebanese Vegetarian Eggplant Moussaka Recipe
Lebanese Vegetarian Eggplant Moussaka is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Lebanese Vegetarian Eggplant Moussaka is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Make ready 3 large eggplants, peeled and cut into long thick slices
- Prepare 1 cup canned chickpeas
- Prepare 4 large tomatoes, peeled and cut into slices
- Prepare 2 large onions, cut into thin slices
- Get 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Take 2 tablespoons olive oil
- Take 1 cup vegetable oil for frying
- Get 1 teaspoon salt
Instructions to make Lebanese Vegetarian Eggplant Moussaka:
- 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.
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