What ingredients are needed to make the baked eggplant and chickpea moussaka recipe?
Mouthwatering Greek Vegan Delight
Ingredients:
- 2 medium eggplants, sliced
- 2 cans of chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 can of diced tomatoes
- 1/2 cup of vegetable broth
- 1 tsp of dried oregano
- 1 tsp of smoked paprika
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1 tsp of salt
- 1 tsp of black pepper
- 1 cup of vegan plain yogurt
- 1 tsp of cornstarch
- 1 tbsp of fresh parsley, chopped
- 1 tbsp of fresh mint, chopped
Directions:
- Preheat the oven to 375°F (190°C).
- Brush the sliced eggplant with olive oil and sprinkle with salt. Bake for 15-20 minutes, or until tender and slightly golden brown.
- In a large pan, sauté the onion and garlic until fragrant.
- Add the chickpeas, diced tomatoes, vegetable broth, oregano, paprika, cinnamon, nutmeg, salt, and pepper. Simmer for 10-15 minutes.
- In a small bowl, mix the vegan yogurt and cornstarch.
- Layer the baked eggplant and chickpea mixture in a baking dish. Top with the yogurt mixture.
- Bake for 30-40 minutes, or until golden brown and bubbling.
- Sprinkle with fresh parsley and mint before serving.