How to make Eggplant And Chickpea Moussaka -

An Arabic meatless dish of eggplants, tomatoes, chickpeas, and onions stewed in olive oil and baked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggplants/ brinjals (बैंगन), Chickpeas (kabuli chana) over boiled

Cuisine : Middle Eastern

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Vegetable Creole Curry Subz Lajawab Chutta Perisa Maligai Kashmiri Paneer Masala

Eggplant And Chickpea Moussaka

Eggplant And Chickpea Moussaka Recipe Card

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Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Eggplant And Chickpea Moussaka Recipe

  • Eggplants/ brinjals sliced very thinly 1 large

  • Chickpeas (kabuli chana) over boiled 1 cup

  • Olive oil 4 tablespoons

  • Salt to taste

  • Onion sliced 1 large

  • Garlic minced 2 cloves

  • Tomatoes chopped 3 large

  • Tomato puree 3/4 cup

  • Fresh basil leaves torn 7-8

  • Dry oregano 1 teaspoon

  • Parmesan cheese grated 2 tablespoons

Method

Step 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.

Step 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.

Step 3

Add garlic, tomatoes, tomato puree, salt, basil and oregano. Continue to cook on medium heat till tomatoes soften, about eight to ten minutes.

Step 4

Grease a baking pan with remaining olive oil. Layer eggplant slices at the bottom.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.