Lebanese Vegetarian Eggplant Moussaka. This vegetarian version of Greece's famed moussaka subs out the meat with lentils. The flavours work a treat and it's just as hearty with charred eggplant, rich tomato sauce and lashings of cheese Add the lentils and cook until heated through. Stir through the eggplant and oregano, and season to taste.
One of my favourite meals, this delightfully rich stew combines two middle eastern. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. You can have Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Lebanese Vegetarian Eggplant Moussaka
- It's 3 of large eggplants, peeled and cut into long thick slices.
- It's 1 cup of canned chickpeas.
- Prepare 4 of large tomatoes, peeled and cut into slices.
- You need 2 of large onions, cut into thin slices.
- It's 1 tablespoon of tomato paste, dissolved in 1 cup water.
- Prepare 6 cloves of garlic, chopped.
- You need 2 tablespoons of olive oil.
- It's 1 cup of vegetable oil for frying.
- Prepare 1 teaspoon of salt.
An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka! The way I see it, it's a super healthy and tasty vegetarian version of an already. This is very easy to make but - like any good moussaka - takes time.
Lebanese Vegetarian Eggplant Moussaka step by step
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
- Best served cold..
This recipe showcases the Lebanese version of the popular Moussaka eggplant sautee. Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. for vegetarian version, thinking of adding lentils to slow oven roasted tomato sauce, any other tips or suggestions? A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Eggplant Lasagna with Crude HamOn dine chez Nanou. Moussaka Straight from GreeceOn dine chez Nanou.