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Ingredient
Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)
Introduce
Chef :
Nikki AliciaEgyptian Moussaka/Messa'aa (Vegan/Vegetarian)
Approx 350 Calories per serve (Approx 45gms Carbs, 13gms Fat, 12gms Protein)
Ingredient
1 Can
Crushed Tomatoes
1 Cup
Passata
1 Can
Chickpeas
1 tbs
7 Spices
1 tsp
Salt
1 tsp
Pepper
1/4 tsp
Hot Chili Powder
1/2 tsp
Ground Cumin
1/2
Onion Sliced
1/2
Onion Chopped
Cooking instructions
* Step 1
Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel.
* Step 2
Bake for 10-15mins on each side
* Step 3
While the Eggplant is baking, prepare the sauce.
* Step 4
The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins
* Step 5
Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process.
* Step 6
Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins).
* Step 7
I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂
Note: if there is a photo you can click to enlarge it
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