Main Course
Eggplant and Chickpea Moussaka
Meat-free but filling: browned eggplant, chickpeas and tomato sauce.
- Gluten-free
- Vegan
- Prep
- 15 min
- Cook
- 27 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 3 eggplant
- 5 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 green pepper
- 3 tomato
- 1 tbsp tomato paste
- 1 can canned chickpeas
- 1½ tsp salt
- ½ cups (100 ml) water
Method
- Peel the eggplants in stripes and cut into large cubes; chop the onion, garlic and peppers, dice the tomatoes and drain the chickpeas.
- Heat most of the olive oil in a wide pot over medium-high heat. Cook the eggplant for about 8 minutes, turning occasionally, until lightly browned, then set aside.
- Cook the onion, garlic and peppers in the remaining oil for 3 minutes, add the tomato paste and fry for 1 minute.
- Add the eggplant, tomatoes, drained cooked chickpeas, salt and water. Bring to a boil, then reduce the heat, cover and simmer for about 12–15 minutes, until the eggplant is fully tender.