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Mouthwatering Greek Vegan Delight: Try This Delicious Baked Eggplant and Chickpea Moussaka!

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Mouthwatering Greek Vegan Delight: Try This Delicious Baked Eggplant and Chickpea Moussaka!

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:

  1. Preheat the oven to 375°F (190°C).
  2. Brush the sliced eggplant with olive oil and sprinkle with salt. Bake for 15-20 minutes, or until tender and slightly golden brown.
  3. In a large pan, sauté the onion and garlic until fragrant.
  4. Add the chickpeas, diced tomatoes, vegetable broth, oregano, paprika, cinnamon, nutmeg, salt, and pepper. Simmer for 10-15 minutes.
  5. In a small bowl, mix the vegan yogurt and cornstarch.
  6. Layer the baked eggplant and chickpea mixture in a baking dish. Top with the yogurt mixture.
  7. Bake for 30-40 minutes, or until golden brown and bubbling.
  8. Sprinkle with fresh parsley and mint before serving.

Enjoy this delicious Baked Eggplant and Chickpea Moussaka with your loved ones!

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