Lebanese moussaka

Moussaka means “cold” in English. However, it is also well known in Greece using different ingredients, where it is also served hot as a main dish. Here I show my version of the Lebanese Moussaka as a side dish to accompany meats or chicken, or whatever you think is appropriate for your meal.

Ingredients:

• 1 kg of large aubergine (eggplant)
• 1 large onion
• 3 cloves of garlic
• 2 red tomatoes
• 1 cup of soaked chick peas
• 1 tablespoon tomato paste
• salt and pepper
• 2 cups of frying oil
• 3 tablespoons of olive oil

Preparation:

• Peel the aubergine and cut into big and thick pieces
• Fry the aubergine in deep frying oil until light brown and then drain
• chop the onion finely and fry it in a pot with the olive oil
• peel the garlic and chop them and add to the onion
• when the onion and garlic starts to become golden, add the finely chopped tomatoes and cover the pot, let all the ingredients simmer on very low heat
• in the mean time peel the chick peas and add them in the pot over the onion tomatoes mixture
• add the aubergine in the pot, mix the tomato paste with one cup of water with salt and pepper and put it in the pot
• stir very slowly and be careful not to squeeze the aubergine
• cover the pot again and let it boil on a very low heat for about 10 to 15 minutes

ET VOILA.. C’EST TOUT

SAHTEIN!