LEBANESE MOUSSAKA
Always handy to have a good moussaka recipe. Eggplant, tomato sauce, chickpeas, mint...gluten-free, vegan and tasty!
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Serving platter
- Pita bread
Ingredients
- 2 large eggplants (about 2 pounds), peeled and cut into 2-inch cubes
- 3/4 cup Stefano extra virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 648ml jar of Stefano tomato basil sauce
- 1 1/2 cups canned chickpeas, drained
- 1 tsp ground cayenne pepper
- 2 tbsp paprika
- 1 tbsp dried mint
- 1 cup of water
- Salt
- freshly ground black pepper
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