Moussaka bi zeit

Suitable for vegan and vegetarian diets.*

Makes 2.59 kg.

1 kg aubergine
100 g chickpeas (cooked) (225g cooked)
100 ml olive oil
6 cloves garlic
150 g onions
880 g canned tomatoes chopped
30 g tomato purée
salt to taste
pepper to taste
300 g tomatoes sliced

Slice aubergine into 1 1/2 cm slices, lengthways. Cut slices into portion sizes. Salt and leave for 1/2 hour. Rinse and pat dry. Bake on oiled tray til softened 20-25 minutes. Saute onion and garlic in olive oil, add chopped tomatos and tomato puree. Cook until reduced a bit, add chickpeas salt & pepper. Taste. Put on top of aubergine slices and top with fresh tomatoes. Bake until heated through.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.