Vegetarian

Lebanese moussaka is for Dinner.

Lebanese moussaka takes 15 minutes to prepare.

Lebanese moussaka takes 75 minutes to cook.

Lebanese moussaka makes 6 servings.

The ingredients for Lebanese moussaka are:

1 large aubergines, cubed
5 tablespoons olive oil
1-2 onions (about 250 g), 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
500 g tomatoes, rinsed, peeled, seeded and quartered
1 1/2 teaspoons salt or to taste
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly ground black pepper
200 ml water

Here is how you make Lebanese moussaka:

Cut aubergines into 1 1/4 cm cubes. In a pan heat 3 tablespoons of olive oil over medium heat and saute the aubergines for a few minutes until golden brown. With a slotted spoon, remove to a side dish and reserve. 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. Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses. Return the aubergines to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water. Bring to the boil and quickly reduce the heat to moderately low. Cover and simmer for about an hour. Serve warm with plenty of chopped mint and crumbled feta, and couscous or bread. It keeps in the fridge for 3-5 days.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HLKLJGK.

The nutritional information for Lebanese moussaka is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.3

• Total Fat: 12.4 g
• Cholesterol: 0.0 mg
• Sodium: 687.5 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 5.3 g
• Protein: 3.7 g

The dietary needs meet for Lebanese moussaka is Vegan