By Franco Namani
Eggplant ”Mussaka’a” مسقّعة باتنجان
6 steps
Prep:30minCook:10min
An Authentic Vegetarian Lebanese dish.
Melt in the mouth Roasted Eggplant, mushy Chickpea and all coated in a rich Tomato Sauce is the perfect addition to a summery, hearty spread of mezze.
Updated at: Thu, 17 Aug 2023 13:22:40 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
19
High
Nutrition per serving
Calories324.7 kcal (16%)
Total Fat5.8 g (8%)
Carbs57 g (22%)
Sugars17.2 g (19%)
Protein15.8 g (32%)
Sodium216.6 mg (11%)
Fiber17.4 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Fry the eggplant in oil, then drain and set aside
Step 2
Fry the onions with a little oil until wilted.
Step 3
Peel the tomatoes, chop them in a circles and fry over the onions and garlic for 2 minutes.
Step 4
Add a little water with tomato paste then add the chickpeas, salt and pepper and cook it for 3 minutes on low heat.
Step 5
Add the fried eggplant and let it boil on a low heat for another 3 minutes.
Step 6
Put the moussaka in serving plate, then served.
Notes
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