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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mussaka calories by ingredient
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Number of Servings: 4


    1 pound eggplants (3 long Japanese eggplants or 1 large globe)
    olive oil spray
    1 large onion, sliced thin
    6 cloves garlic, sliced
    1 16-ounce can chickpeas, drained and rinsed
    1 tablespoon pomegranate molasses (see comments for substitutes or use pom juice mixed with agave or sugar)
    1 15-ounce can diced tomatoes
    1/2 teaspoon cinnamon
    1/4 teaspoon allspice
    generous pinch of cayenne pepper
    1/4 teaspoon freshly ground black pepper
    3/4 cup water
    1 tablespoon tomato paste
    salt, to taste
    fresh 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.

TAGS:  Vegetarian Meals |

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