Lebanese Vegan Moussaka Recipe | James Beard Foundation
Ingredients - 2 large eggplants (aubergines) - 4 tablespoons gluten-free flour - 2 teaspoons Lebanese 7-Spice Seasoning - 2 tablespoons extra-virgin olive oil
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Ingredients
- 2 large eggplants (aubergines)
- 4 tablespoons gluten-free flour
- 2 teaspoons Lebanese 7-Spice Seasoning
- 2 tablespoons extra-virgin olive oil
- Two 14-ounce cans chickpeas, drained
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 bay leaf
- 6 large tomatoes, finely chopped
- 7 sun-dried tomatoes, preserved in oil
- 2 tablespoons Tomato Paste
- One 14-ounce can diced or chopped tomatoes
- 1 teaspoon unsweetened pomegranate molasses
- Juice of 1/2 a lemon
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