I like this Moussaka, which probably differs from the classical Greek version we’re more familiar with. This is a moussaka stew, resembling the Lebanese Maghmour. It’s delicious as a side, even cold.
It’s perfectly accompanied by some Tabouleh, Hummus, and Simit! I always favoured the Middle Eastern cuisine because of it’s variety. Not to say that other cuisines are not rich in variety!
All of the above named delicacies are currently on my dinner table, and that inspired my midnight post. As I love sharing meals, I invite you to enjoy this easy dish with me. Here it comes 🙂
Ingredients
- 2 aubergines/eggplants, diced
- 5 Tbsp olive oil
- 1 large onion, chopped finely
- 4 clove garlic, sliced or chopped finely
- 1 tsp sea salt
- 5 large tomatoes, skinned and deseeded
- 2 Tbsp tomato purée
- 1 cup water
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 Tbsp fresh mint, finely chopped including stems
- 1 can cooked chickpeas, drained
Preparation
- Place the aubergine/eggplant cubes onto a large baking tray and drizzle Tbsp of olive oil over them, mix or toss slightly until all cubes are slightly covered. Roast in the oven for about 30 minutes until browned.
- Add the remaining oil to a large pan and add in the chopped onion. Fry on a low to medium heat until soft and slightly browning. Add in the garlic and cook for a further few minutes.
- Next add the tomatoes, tomtato purée, paprika, roasted aubergine/eggplant, and chickpeas. Cook to approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.
- Enjoy with the recommended Hummus, Tabouleh, and Simmit – or other any variation of side dishes you like. Rice, couscous, lentils…the choice is yours!
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