Classic Eggplant Moussaka Recipe
minced garlic cloves
medium sized onions
of finely chopped tomatoes
of tomato paste
of drained chickpeas
of olive oil
of dried mint
of chilli powder
of vegetable oil
freshly squeezed lime juice
Peal the eggplant & cut it into cubes. After that, cover it with salt, and leave it for 20 minutes. (In the meantime, you can chop the rest of the vegetables)
Pour 1.5 cups of vegetable oil in a skillet. Once heated, fry the chopped eggplants until they take on a golden color. Once done, remove the eggplants & make sure to drain them from the oil.
In a separate pan, add the olive oil & the chopped onions. After that, add the garlic cloves ( you can cut them into small pieces) & the chickpeas. Keep the mix on a medium heat for 20 minutes.
In the same pan, add the chopped tomatoes, the tomato paste & the spices & cook for up to 5 minutes. When done, spill the water on the mixture and wait for it to boil.
The whole mix
Finally, add the eggplants to the finalize the combination. Cook the mix for up to 25 minutes on low heat. Do not forget to stir occasionally!
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