Eggplant And Chickpea Moussaka

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