Eggplant And Chickpea Moussaka An Arabic meatless dish of eggplants, tomatoes, chickpeas, and onions stewed in olive oil and baked This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Jan 2016 in Recipes Course New Update 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 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. 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. Add garlic, tomatoes, tomato puree, salt, basil and oregano. Continue to cook on medium heat till tomatoes soften, about eight to ten minutes. Grease a baking pan with remaining olive oil. Layer eggplant slices at the bottom. 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 #Fresh basil leaves #Garlic #Parmesan cheese #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article