Eggplant And Chickpea Moussaka

Main Ingredients	Eggplants/ brinjals , Chickpeas (kabuli chana) over boiled
Cuisine	Middle Eastern
Course	Main Course Vegetarian
Prep Time	31-40 minutes
Cook time	41-50 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Eggplant And Chickpea Moussaka

• 1 large Eggplants/ brinjals sliced very thinly
• 1 cup Chickpeas (kabuli chana) over boiled
• 4 tablespoons Olive oil
• to taste Salt
• 1 large Onion sliced
• 2 cloves Garlic minced
• 3 large Tomatoes chopped
• 3/4 cup Tomato puree
• 7-8 Fresh basil leaves torn
• 1 teaspoon Dry oregano
• 2 tablespoons Parmesan cheese grated

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

Calories	351.7
Carbohydrates	29.59
Protein	11.345
Fat	20.88
Other Fiber	3.32