Lebanese moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large aubergines, cubed5 tablespoons olive oil 1-2 onions (about 250 g), peeled and sliced thinly 10-12 small cloves of garlic, peeled and slivered thickly 150 g chickpeas, soaked, rinsed, drained and precooked 1 1/2 tablespoons pomegranate molasses 500 g tomatoes, rinsed, peeled, seeded and quartered 1 1/2 teaspoons salt or to taste 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon freshly ground black pepper 200 ml water
Cut aubergines into 1 1/4 cm cubes.
In a pan heat 3 tablespoons of olive oil over medium heat and saute the aubergines for a few minutes until golden brown. With a slotted spoon, remove to a side dish and reserve.
To the pan add the remaining oil, the onion and the garlic and saute, stirring constantly, until pale in colour and soft, about 5 minutes, adding more oil if necessary.
Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses.
Return the aubergines to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water. Bring to the boil and quickly reduce the heat to moderately low. Cover and simmer for about an hour.
Serve warm with plenty of chopped mint and crumbled feta, and couscous or bread. It keeps in the fridge for 3-5 days.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HLKLJGK.
In a pan heat 3 tablespoons of olive oil over medium heat and saute the aubergines for a few minutes until golden brown. With a slotted spoon, remove to a side dish and reserve.
To the pan add the remaining oil, the onion and the garlic and saute, stirring constantly, until pale in colour and soft, about 5 minutes, adding more oil if necessary.
Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses.
Return the aubergines to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water. Bring to the boil and quickly reduce the heat to moderately low. Cover and simmer for about an hour.
Serve warm with plenty of chopped mint and crumbled feta, and couscous or bread. It keeps in the fridge for 3-5 days.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HLKLJGK.
Nutritional Info Amount Per Serving
- Calories: 198.3
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 687.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 5.3 g
- Protein: 3.7 g
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