Nigella Lawson’s Lebanese Moussaka
(from BlueFinger’s recipe box)
Vegetarian
Source: Nigella Lawson (from RecipeThing user bubblewrap)
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Lebanese, Middle Eastern, Vegetarian, not tried
Ingredients
- 500g baby or large aubergines
- 5 tablespoons olive oil
- 1 to 2 onions, peeled and sliced thinly
- 10-12 small cloves of garlic, peeled and slivered thickly
- 150 g chickpeas, soaked, rinsed, drained and precooked
- 1 1/2 tablespoons pomegranate molasses
- 500g tomatos, rinsed, peeled, seeded and quartered
- 1 1/2 teasons salt to taste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly ground black pepper
- 200 ml water
- mint and feta to sprinkle over
Directions
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Trim the stems of the baby aubergines.
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Peel to look like Edwardian circus tents, leaving lengthways stripes about 1 1/4 cm wide.
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If you’re using large aubergines instead, cut them into 1 1/4 cm cubes.
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In a pan heat 3 tablespoons of olive oil over medium heat and saute the aubergines for a few minutes until golden brown.
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With a slotted spoon, remove to a side dish and reserve.
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To the pan add the remaining oil, the onion and the garlic and saute, stirring constantly, until pale in colour and soft, about 5 minutes, adding more oil if necessary.
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Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses.
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Return the aubergines to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water.
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Bring to the boil and quickly reduce the heat to moderately low.
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Cover and simmer for about an hour (they may be ready after 40 minutes or so if you’re using a large flat pan or the cubed large aubergines).
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Serve warm with plenty of chopped mint and crumbled feta, and couscous or bread.
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It keeps in the fridge for 3-5 days.