How to Make Tasty Lebanese Vegetarian Eggplant Moussaka

Lebanese Vegetarian Eggplant Moussaka. Vegetarian Moussaka - Recipe from Athens, Greece! An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka!

This vegetarian version takes it one step further by replacing the meat with lentils. Add the lentils and cook until heated through. Stir through the eggplant and oregano, and season to taste. You can cook Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lebanese Vegetarian Eggplant Moussaka

1. Prepare 3 of large eggplants, peeled and cut into long thick slices.
2. You need 1 cup of canned chickpeas.
3. You need 4 of large tomatoes, peeled and cut into slices.
4. It's 2 of large onions, cut into thin slices.
5. You need 1 tablespoon of tomato paste, dissolved in 1 cup water.
6. Prepare 6 cloves of garlic, chopped.
7. You need 2 tablespoons of olive oil.
8. Prepare 1 cup of vegetable oil for frying.
9. It's 1 teaspoon of salt.

Vegan Middle Eastern Lebanese stew with chickpeas (garbanzo beans) and aubergine (eggplant), with a tomato and pomegranate sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern. Lebanese Maghmour - Moussaka of Lebanon {A Meatless MondayTheMountainKitchen.

Lebanese Vegetarian Eggplant Moussaka instructions

1. In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
3. Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
4. Best served cold..

Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. Comes with a step-by-step photo guide. Eggplant, potatoes & a hearty spiced meat sauce, all topped with thin cheese-based topping. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life.

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