Eggplant Moussaka

    1 hour 15 minutes

    This is my vegan version of moussaka. If you serve it without bread, it's gluten-free too. Even if you eat meat you will love it!


    Victoria, Australia
    2 people made this

    Serves: 2 

    • 500g baby eggplants, sliced
    • 5 tablespoons olive oil
    • 1 onion, sliced
    • 10 cloves garlic, peeled but whole
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin chopped tomatoes
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup (125ml) water
    • parsley or coriander for garnish

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Heat 3 tablespoons of oil in a wide frypan and saute the eggplant until golden brown. You may need to do it in batches. Set the eggplant aside.
    2. Add the remaining oil to the pan and saute the onion and garlic cloves together until pale and soft while stirring, about five minutes.
    3. Add the chickpeas and stir occasionally for about five minutes. Return the eggplant to the pan and add the tomatoes.
    4. Sprinkle with salt, cinnamon, allspice and pepper and add the water. Bring to the boil, stirring, then lower the heat, cover and simmer gently for 45 minutes.
    5. Thickly garnish with chopped parsley or coriander and serve with lots of crusty bread.

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