Eggplant Moussaka

Eggplant Moussaka is a hearty vegetarian dish that layers tender eggplant with a rich tomato sauce and creamy béchamel, making it a perfect option for a Lebanese breakfast. This comforting dish is both flavorful and satisfying, showcasing the best of Mediterranean ingredients.

Ingredients

• Eggplant - 2 medium-sized
• Olive oil - 4 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 2 large, diced
• Tomato paste - 2 tablespoons
• Cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chickpeas - 1 cup, cooked
• Fresh parsley - 2 tablespoons, chopped
• Milk - 250 ml
• Butter - 30 grams
• All-purpose flour - 30 grams
• Nutmeg - a pinch
• Grated cheese (optional) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants into 1 cm thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel. Heat 2 tablespoons of olive oil in a pan over medium heat and fry the eggplant slices until golden brown on both sides. Set aside.
4. In the same pan, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent.
5. Add the diced tomatoes, tomato paste, cinnamon, allspice, salt, black pepper, and cooked chickpeas to the onion mixture. Cook for about 10 minutes until the sauce thickens slightly.
6. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens. Add a pinch of nutmeg and season with salt and pepper.
7. In a baking dish, layer half of the fried eggplant, followed by the chickpea and tomato sauce, then the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it evenly.
8. If using, sprinkle grated cheese on top. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplants and tomatoes which may help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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