Moussaka Recipe
Chunks of eggplant cooked in tomato sauce with chickpeas, celery, green peppers, onions and special spices served with rice
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Ingredients
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Vegetables
Legumes and Grains
Sauce and Spices
Method
Preparation
- 1
Prepare the ingredients
Wash and dice the eggplant, celery, green bell pepper, and onion into small chunks. Set aside.
- 2
Soak the rice
Rinse the rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
Cooking
- 3
Cook the vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the celery and green bell pepper, cooking for an additional 3-4 minutes.
- 4
Add eggplant
Stir in the diced eggplant and cook for about 5-7 minutes, or until they start to soften.
- 5
Incorporate chickpeas and sauce
Add the chickpeas and tomato sauce to the skillet. Stir well to combine.
- 6
- 7
Cook the rice
In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained rice, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the water is absorbed and the rice is tender.
Serving
- 8
Plate the dish
Serve the vegetable chickpea mixture over a bed of rice. Enjoy your homemade Moussaka!
