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Chickpea and Eggplant Moussaka
[Vegan, Gluten-Free]

MS By: Maya Sozer

Author Bio

Maya is a culinary creative and photographer. Her foray into sharing her experience began when... Read More

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Chickpea and Eggplant Moussaka [Vegan, Gluten-Free]

Dairy Free

Moussaka is a traditional Greek dish that is either eggplant or potato based. It is always multilayered, often with meat and cheese. In this recipe, the moussaka begins with an eggplant base, is drenched in tomatoey flavor, and is well seasoned, especially after baking in the oven. Incorporating chickpeas and... Read More

Ingredients You Need for Chickpea and Eggplant Moussaka [Vegan, Gluten-Free]

1 14-ounce can chickpeas, washed and drained
1 eggplant
1 shallot or onion, chopped
2 garlic cloves, minced
1 red bell pepper
1 green bell pepper
2 tomatoes
2 tablespoons tomato paste
1/4 cup water
1/4 cup plus 2 tablespoons olive oil (separate)
1/4 teaspoon thyme and oregano (optional)
Salt and black pepper, as needed

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How to Prepare Chickpea and Eggplant Moussaka [Vegan, Gluten-Free]

Slice the eggplants into approximately 1-inch thick circles.
Brush the eggplants with 1/4 cup olive oil and roast them in the oven (preheated to 400°F) for 25 minutes.
Chop the rest of the vegetables in the meantime.
Put 2 tablespoons of olive oil in a skillet over medium-high heat, add the shallots (or onions) and cook for 1 minute.
Add the garlic and the bell peppers, cook for about 2 minutes
Add the tomatoes, tomato paste, water, and the chickpeas. Stir and cook for another 5 minutes.
Take the eggplants out of the oven.
In another pan (preferably cast iron), lay one layer of eggplants on the bottom. Cover with the vegetable sauté that you prepared. Lay another layer of eggplants and repeat until you fill the pan.
Cook for 10 minutes over medium-low heat. Serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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