Moussaka Recipe

Inspired by Shaya

Time1h 30m

Serves4

chickpeas, tomato, eggplant, onion

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Ingredients

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Main Ingredients

2 cups Chickpeas

1 medium Eggplant

2 cups Tomato sauce

1 large Onion

3 tablespoons olive oil

3 cloves Garlic

1 teaspoon Cinnamon

1 teaspoon Nutmeg

to taste Celtic sea salt

to taste white, green, and black pepper

1 tablespoon Fresh parsley

Method

Preparation Steps

Prepare Eggplant

Slice the eggplant into 1/2 inch thick rounds, sprinkle with salt, and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.

Cook Chickpeas

If using dried chickpeas, soak them overnight and cook until tender. If using canned, rinse and drain them.

Sauté Onion and Garlic

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.

Add Spices and Tomato Sauce

Stir in the cinnamon, nutmeg, salt, and pepper. Then add the tomato sauce and cooked chickpeas, and let simmer for about 10 minutes.

Cook Eggplant

In another skillet, heat some olive oil and fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.

Layer Moussaka

In a baking dish, layer half of the eggplant slices, then the chickpea mixture, followed by the remaining eggplant. Top with a sprinkle of fresh parsley.

Bake

Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until heated through and the top is slightly golden.

Serve

Let it cool for a few minutes before serving. Enjoy your Moussaka warm!