Classic Eggplant Moussaka Recipe

The Eggplant
  1. 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)

  2. 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.

The stew
  1. 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.

  2. 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
  1. 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!