Moussaka Veggie Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is cooked through and water is absorbed. Fluff with a fork and set aside.

2. 2

   Prepare the Eggplant

   Slice the eggplants into rounds about 1/2 inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry with a paper towel.

3. 3

   Cook the Eggplant

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.

4. 4

   Make the Sauce

   In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent. Stir in the cumin, paprika, chickpeas, and tomato sauce. Season with salt and pepper. Let simmer for 10 minutes.

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the cooked eggplant, followed by the chickpea-tomato mixture, and then the remaining eggplant on top.

6. 6

   Bake

   Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is slightly crisp.

7. 7

   Serve

   Remove from the oven and let cool for a few minutes. Serve the Moussaka Veggie over a bed of basmati rice, garnished with chopped parsley.