If you like eggplant, then Moussaka is for you! This dish is a tasty and filling meal that is typically served with pita bread used for scooping.
Moussaka is vegan based eggplant (or potato-based) dish which is common in the Balkans and the Middle East, with many local and regional variations. The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes.
Ingredients:
2 Large Eggplant (about 2 pounds)
¾ Cup Dry Chickpeas (or 2 Cups canned)
½ Cup Extra Virgin Olive Oil
1 Large Onion, diced
5 Cloves Garlic, minced
Pinch of Kosher Salt
Two Cups Tomato (Peeled fresh in summer, otherwise canned)
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Spanish Paprika
1 Teaspoon Ground Cayenne Pepper
1 Tablespoon Dried Mint
1 - 2 Cups Water
Directions:
Rinse the chickpeas under cold water and place in a pot with about 4 cups of water. Allow to soak overnight.
The next day, drain and rinse the chickpeas..add fresh water to the pot of chickpeas so about an inch of water is above the surface of the chickpeas. Bring to a boil and simmer until chickpeas are tender, about 30 minutes. You can skip this step and use canned chickpeas if you prefer.
Preheat your oven to 400°F (205°C). Cut your eggplants into cubes about two inches square. Coat with half of the olive oil and roast in the oven until tender and browned (about 20-30 minutes).
In another heavy bottomed large pot heat remaining olive oil. Add onions and a pinch of salt and sauté until translucent, about 15 minutes. Add the garlic and cook until garlic is tender and fragrant.
Add tomato, tomato paste, paprika, eggplant, drained chickpeas, and mint. Bring to a simmer and cook until flavors meld, about 20 minutes. Add additional water as necessary to maintain a moist, stew-like consistency.
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