Moussaka is a ‌typical Greek dish that usually contains meat and dairy​ products. However, this recipe is a vegan version that is just as delicious and nutritious! This moussaka uses eggplant, aubergine, and vegan cheese as the main ingredients. While it may‍ take a ‌little ⁢longer​ to ⁢prepare, the end result is worth the effort.

Ingredients

• 2 large eggplants
• 1 ​large onion, chopped
• 3 cloves⁤ garlic, ⁢minced
• 1 can chickpeas, drained and rinsed
• 1 can crushed tomatoes
• 1 teaspoon dried oregano
• 1⁣ teaspoon dried basil
• 1/4 teaspoon ‌cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ​nutmeg
• 1/2 cup vegan cheese, shredded
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Cut the ends off the eggplants and slice them into 1/4 inch rounds. Sprinkle with‌ salt to draw‍ out the excess moisture and let them sit for 30 minutes. Rinse with water and ⁤pat them dry with a clean kitchen towel.⁤ Brush each slice with olive oil and place them ⁢on a lined baking sheet. Roast in the oven for 20 minutes or⁤ until golden brown.
3. While the eggplants are cooking, add the ​chopped onion and minced garlic to a large pan with 2 tablespoons of olive oil. Cook until they are soft and fragrant.
4. Add the ⁣chickpeas, crushed tomatoes, dried oregano, dried ‌basil, cumin,​ cinnamon, and nutmeg to the pan. Stir to combine and simmer for 10 minutes.
5. Layer the roasted eggplant ⁢slices and the chickpea-tomato sauce‌ in a large baking dish. Add⁤ a layer​ of vegan cheese​ on top.
6. Bake in ⁢the oven for 30 minutes or until the top is golden and bubbling. Serve hot.

Tips

• If you don’t have vegan cheese, you can substitute it with nutritional yeast. Sprinkle a couple of tablespoons ​on top of the moussaka before‍ baking.
• The roasted eggplants can also be grilled or pan-fried if you don’t⁤ want⁣ to use‍ the ⁣oven.
• This moussaka can be served on ​its own⁤ as a main dish or alongside a fresh Greek salad.