Moussaka

Moussaka

Ingredients

serves 4
  • •2 large aubergines, cubed
  • •2 tbsp olive oil
  • •1 onion, finely chopped
  • •2 garlic cloves, minced
  • •¼ tsp chilli powder
  • •½ tsp cinnamon
  • •½ tsp allspice
  • •½ tsp cumin
  • •½ tsp dried oregano (optional)
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •250ml water
  • •1½ 400g can chickpeas, drained and rinsed
  • •Small handful mint leaves, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Coat the aubergine with 1 tbsp olive oil and roast for 20 minutes, until lightly browned.
  2. 2. In a large pan, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute. Stir in the spices, oregano and tomato paste, and cook for 2 minutes, until fragrant. Add the tomatoes and cook for 5 more minutes.
  3. 3. Add the aubergine, chickpeas and water. Bring to a simmer for 15–20 minutes, adding more water as needed.
  4. 4. Stir in the mint leaves and season to taste. Serve with pitta bread, couscous or salad.
Baker Beanie Author

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