Moussaka is an eggplant based dish originating from the Levant, Middle East, Greece, and Balkans, with many local and regional variations. Traditional Moussaka contains ground meat, but this didn’t stop us from making it. It’s also referred to as a Greek eggplant lasagne, packed with nutrients, so delicious and so filling, even for those who aren’t fans of eggplants.
Replacing meat with chickpeas and baked beans bring so much texture to the tomato sauce, while the thin eggplant slices melt in your mouth. As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. But apart from the cheese on top, this recipe is vegan.
Ingredients
· 2-3 small-medium eggplants, sliced thinly lengthwise
· 3-4 tbsp extra-virgin olive oil
· Salt and pepper, to taste
· Grated mozzarella cheese (go ham!)
For the tomato sauce
· 1 tbsp extra-virgin olive oil
· 1 onion, chopped
· 2 garlic cloves, minced (optional)
· 2 cups cooked chickpeas, or canned, rinsed and drained
· 2 cups canned baked beans
· 3.5 cups crushed tomatoes
· 3.5 cups diced tomatoes
· 2 tbsp herbs
· 2 tbsp dried parsley
· 1 tbsp dried oregano
· 1 tsp ground coriander
· 1/2 tsp ground black pepper
· 1/4 tsp fennel seeds
· 4 cups fresh baby spinach leaves
Method
1. Preheat your oven to 200°C.
2. Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it.
3. Brush the tops of the slices with more olive oil, sprinkle generously with salt and pepper and bake in the preheated oven for 15-20 minutes, flipping the slices once halfway through cooking, until the eggplant is softened and slightly golden. Remove and let cool until ready to use. Once eggplant is out of the oven, lower temperature to 180°C
4. While the eggplant is in the oven, place the cooked chickpeas and beans in the bowl of your food processor and process on pulse until they reach a coarse grain consistency. Set aside.
5. Heat a tablespoon of olive oil in a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant.
6. Add the canned tomatoes (crushed and diced), chickpeas and beans, herbs, parsley, oregano, coriander, black pepper and fennel seeds. Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. Then, stir in spinach leaves and cook until just wilted. Remove from heat.
7. Spread a thin layer of the sauce at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it. Cover with more sauce, followed by another layer of eggplant slices. Repeat one more time then cover your final layer of eggplant with a thin layer of tomato sauce.
8. Sprinkle with the grated mozzarella cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown.
9. Take your moussaka out of the oven, allow it to rest for 5 to 10 minutes, then garnish with basil leaves, if desired, and serve.
#spicyvegetarians#moussaka#food#greekfood#instafood#greek#recipe#foodie#greece#cuisine#yummy#lunch#healthyfood#culinariaarabe#foodstagram#dinner#foodphotography#healthylifestyle#greekstreetfood#cheese#cooking#veganfood#eggplant#veganrecipes#mediterraneanfood#weekend#vegetarianrecipes#vegetarianfood#vegetarian#vegan
Comments