Recipe: Perfect Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian). This fall I've been using every excuse to use my oven and keep the house warm! For those of you that don't know, moussaka is a layered dish mainly composed of egglpant aubergine, tomato sauce, and minced meat. Great recipe for Egyptian Moussaka/Messa'aa (Vegan/Vegetarian).

See great recipes for Lebanese Vegetarian Eggplant Moussaka too!. See great recipes for Homemade Moussaka too! Updates will be shown in Italics. You can cook Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

1. It's 2 of Garlic Cloves Crushed.
2. Prepare 2 of Tomatoes Sliced.
3. Prepare 1 Can of Crushed Tomatoes.
4. It's 1 Cup of Passata.
5. It's 1 Can of Chickpeas.
6. It's of Spices.
7. It's 1 tbs of 7 Spices.
8. You need 1 tsp of Salt.
9. It's 1 tsp of Pepper.
10. You need 1/4 tsp of Hot Chili Powder.
11. It's 1/2 tsp of Ground Cumin.
12. Prepare of Quite a lot of Olive Oil.
13. Prepare of Produce.
14. It's 2 of Eggplants Thickly Sliced.
15. You need 1/2 of Onion Sliced.
16. You need 1/2 of Onion Chopped.

Hello everyone, I hope you are having a wonderful week. Please excuse my MIA but as some o… Back to another vegetarian-friendly option, Egyptian dips are plentiful. The dips are served with bread in the center of the table to share before the main course.. Utilized my grandmother's fundamental dish as well as boosted with some even more flavors and also veggies.

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) step by 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..
2. Bake for 10-15mins on each side.
3. While the Eggplant is baking, prepare the sauce..
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.
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..
6. Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins)..
7. I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂.

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