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Eggplant Moussaka

Eggplant Mussaka

Total Servings: 5


1 Kg eggplant

½ Kg soaked chickpeas

½ Kg tomato

5 large onions

1 garlic head

½ cup oil

½ tea spoon salt

½ tea spoon pepper

 Preparation Steps:

Fry the finely chopped onions and garlic in oil until they develop a yellow color.

  1. Add the peeled chickpeas and cook for 1 ½ minutes, then add a little water and keep over a low fire until the chickpeas are done.
  2. Peel the eggplant, fry in oil and keep aside.
  3. Add the grated tomatoes over the chickpeas and leave for a while on the fire.
  4. Add the eggplants with salt and pepper and cook until all the water evaporates.
  5. Served cold.

For a healthier version enjoy the eggplants grilled in the oven!