05/02/2016Dips - Sides - Appetizers and starters - Main courses - Starters
Lebanese Moussaka
Servings
4
Ingredients
Cups
- -eggplants 2
- -onion 2
- -tomatoes 5
- -garlic 1 (clove)
- -Crushed tomatoes 400 (mL)
- -tomato paste 2 (tbsp)
- -cooked chickpeas 150 (g)
- -fresh cilantro
- -sunflower oil 100 (mL)
- -olive oil 1 (tbsp)
- -paprika
- -salt
- -pepper
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Steps
- Wash the eggplants and slice them into rounds. Heat the sunflower oil to cook the eggplant, as if frying them. Set them aside on a paper towel.
- Peel the onions and garlic, remove the garlic bulb. Wash the tomatoes.
- Slice the onions into thin strips and cook them in a saucepan with olive oil until they become soft. Add the diced tomatoes and minced garlic. Let it cook for 5 minutes and then add the tomato pulp and chickpeas. Let it simmer for a while and then turn off the heat. Add the tomato paste and season with salt, pepper, and paprika.
- Preheat the oven to 180°C (356°F).
- Place the eggplants in an oven-safe dish and cover with the tomato mixture. Bake for 20 minutes!
- Add a little bit of cilantro and it's ready! Enjoy your moussaka hot or cold ;) .
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Lebanese Moussaka
For: 4 serv.Difficulty: EasyPreparation: 25 minCooking: 30 min
Ingredients
- -eggplants 2
- -onion 2
- -tomatoes 5
- -garlic 1 (clove)
- -Crushed tomatoes 400 (mL)
- -tomato paste 2 (tbsp)
- -cooked chickpeas 150 (g)
- -fresh cilantro
- -sunflower oil 100 (mL)
- -olive oil 1 (tbsp)
- -paprika
- -salt
- -pepper
Steps
Steps
- Wash the eggplants and slice them into rounds. Heat the sunflower oil to cook the eggplant, as if frying them. Set them aside on a paper towel.
- Peel the onions and garlic, remove the garlic bulb. Wash the tomatoes.
- Slice the onions into thin strips and cook them in a saucepan with olive oil until they become soft. Add the diced tomatoes and minced garlic. Let it cook for 5 minutes and then add the tomato pulp and chickpeas. Let it simmer for a while and then turn off the heat. Add the tomato paste and season with salt, pepper, and paprika.
- Preheat the oven to 180°C (356°F).
- Place the eggplants in an oven-safe dish and cover with the tomato mixture. Bake for 20 minutes!
- Add a little bit of cilantro and it's ready! Enjoy your moussaka hot or cold ;) .