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Eggplant And Chickpea Moussaka

An Arabic meatless dish of eggplants, tomatoes, chickpeas, and onions stewed in olive oil and baked This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsEggplants/ brinjals , Chickpeas (kabuli chana) over boiled
CuisineMiddle Eastern
CourseMain Course Vegetarian
Prep Time31-40 minutes
Cook time41-50 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 1 large eggplants/ brinjal, sliced very thinly
  • 1 cup chickpeas (kabuli chana), over boiled
  • 4 tablespoons olive oil
  • Salt to taste
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 3 large tomatoes, chopped
  • 3/4 cup tomato puree
  • 7-8 fresh basil leaves, torn
  • 1 teaspoon dry oregano
  • 2 tablespoons grated parmesan cheese 

Method

  1. Preheat oven to 180º C. Place eggplant slices on a large baking sheet. Brush with two tablespoons of olive oil and lightly sprinkle with salt.
  2. Bake at 180º C for about fifteen minutes until easily pierced with a fork. Meanwhile, heat one tablespoon of olive oil in a pan and sauté onion till soft.
  3. Add garlic, tomatoes, tomato puree, salt, basil and oregano. Continue to cook on medium heat till tomatoes soften, about eight to ten minutes.
  4. Grease a baking pan with remaining olive oil. Layer eggplant slices at the bottom.
  5. Spread chickpeas over eggplant slices and spoon prepared tomato mixture over this. Sprinkle with cheese and bake for ten to fifteen minutes at 180º C. Serve hot with bread of your choice.

Nutrition Info

Calories351.7
Carbohydrates29.59
Protein11.345
Fat20.88
Other Fiber3.32
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