Mussaka
- Number of Servings: 4
Ingredients
1 pound eggplants (3 long Japanese eggplants or 1 large globe)olive oil spray1 large onion, sliced thin6 cloves garlic, sliced1 16-ounce can chickpeas, drained and rinsed1 tablespoon pomegranate molasses (see comments for substitutes or use pom juice mixed with agave or sugar)1 15-ounce can diced tomatoes1/2 teaspoon cinnamon1/4 teaspoon allspicegenerous pinch of cayenne pepper1/4 teaspoon freshly ground black pepper3/4 cup water1 tablespoon tomato pastesalt, to tastefresh mint leaves for garnish
If you're using regular eggplant, you can cut it into 1-inch cubes. I used the long Japanese kind and cut them into 1 1/2-inch pieces which I then quartered lengthwise, so that my slices were long and thin.
Spray a large, non-stick pot with olive oil and sauté the onion on medium-high until translucent. Add the garlic and the eggplant, and sauté for about 3 minutes more. Add all the remaining ingredients, except the mint, and bring to a boil. Turn the heat to low and simmer, covered, for about 30-40 minutes, until the eggplants are tender.
Serve sprinkled with chopped fresh mint. I served it as a main dish over couscous, but you could serve it with a whole grain or pita bread or alone as an appetizer.
Number of Servings: 4
Recipe submitted by SparkPeople user YANKEEFANGIRL.
Spray a large, non-stick pot with olive oil and sauté the onion on medium-high until translucent. Add the garlic and the eggplant, and sauté for about 3 minutes more. Add all the remaining ingredients, except the mint, and bring to a boil. Turn the heat to low and simmer, covered, for about 30-40 minutes, until the eggplants are tender.
Serve sprinkled with chopped fresh mint. I served it as a main dish over couscous, but you could serve it with a whole grain or pita bread or alone as an appetizer.
Number of Servings: 4
Recipe submitted by SparkPeople user YANKEEFANGIRL.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 277.0 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 8.2 g
- Protein: 6.6 g
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