Moussaka

Oct 22

Moussaka is one of my favorite vegan dishes. It’s rich, savory, and packed with so much flavor. It’s a great dish to put together if you’re trying to eat light and healthy and it just looks gorgeous when it’s all put together. This is what I would recommend to anyone who is wanting to use more or get into eggplant too. I know it’s not the most popular out there but when it’s done right, you’ll be going back for more and more.

Serves: 4

Time: 60 minutes

Ingredients

2 Eggplants
1/2 Green Bell Pepper
1 Yellow Onion
5 Garlic Cloves
1 Large Steak Tomato
2 tbsp Tomato Paste
1 cup Water
1 tbsp Cumin
1 tbsp Coriander
1 tbsp Salt
3 tbsp Olive Oil (divided)
Fresh Parsley (Garnish)

Instructions

Peel the eggplant skin to make a pinstripe pattern, slice the stem off, then cut the eggplant into circles. Lay the eggplant flat and add salt to help draw out the moisture. Let them sit for 15 minutes. Place a heavy bottom pan on high heat for 2 min then drop to medium. Lay the eggplant in the pan and fry until golden brown on both sides. Remove and set aside.

Dice the yellow onion, bell pepper, and tomato and grind the garlic into a paste with a pinch of salt.

Place the onion, bell pepper, and garlic into the pan with an extra tbsp of olive oil. Cook for 5 minutes stirring often to not burn the garlic. Add the diced tomato, tomato paste, cumin, coriander, and salt. Mix well then pour in the water, cover, and bring to a boil then drop to simmer for 10 minutes.