Lebanese Vegetarian Eggplant Moussaka
The Lebanese mussakaa: a traditional vegetarian dish made of baked or fried eggplants and chickpeas cooked in tomato sauce.
3 large eggplants, peeled and cut into long thick slices
1 cup cooked chickpeas
4 large tomatoes, peeled and cut into slices
2 large onions, cut into thin slices
1 tablespoon tomato paste, dissolved in 1 cup water
6 cloves garlic, chopped
6 tablespoons olive oil
1 teaspoon pepper
1 teaspoon salt
1. In a pan please the eggplant slices brush with olive oil and bake until they turn golden 10 to 15 minutes. Remove and place on a kitchen counter.
2. In a cooking pot, heat the remaining olive oil and fry the onion slices until they turn golden and soft.
3. Add the baked 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 and pepper to taste.
4. Best served cold