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Ethnic
Special
Vegetarian Recipes
EGGPLANT
MOUSSAKA
This recipe is subtle, with a delightful taste. It is inspired
by an Ottoman recipe and unlike the Greek recipe, despite
the similarity in names. It is a pleasant variation on cooking
the eggplant, the star of vegetables.
The eggplants, onions, garlic and chickpeas are sautéed
in a generous amount of olive oil, and then simmered with
fresh, ripe tomatoes, heightened by spices.
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Ingredients
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- 2 medium eggplants, peeled and cut in chunks (1
lb)
- 4 tablespoons extra-virgin olive oil
- 9 oz. Onion, peeled, thinly sliced
- 10-12 small cloves of garlic, peeled and left whole
and thickly slivered
- 4 oz. chickpeas, soaked overnight, rinsed, drained
and pre-cooked for 1 hour
- 1 lb tomatoes, rinsed, peeled and quartered
- 1 ½ teaspoon salt or to taste
- ¼ teaspoon freshly milled black pepper
- 1 teaspoon dry spearmint
- 1/3 pint water
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Trim the green tops of the eggplants, peel and cut
in large chunks. In a pan heat 3 tablespoons of oil
over medium heat and sauté the eggplants for
a minute or two until golden brown. With a slotted spoon
remove to a dish and reserve. To the pan add the remaining
oil, the onions and the garlic and sauté., stirring
constantly until pale in color (approx. 3 minutes),
adding more oil if necessary. Add the chickpeas and
stir occasionally for 5 minutes longer. Return the reserved
eggplants to the pan. Add the tomatoes, sprinkle the
salt, black pepper, the dry spearmint, and add the water.
Bring to the boil and quickly reduce the heat to moderately
low. Cover for 30-40 minutes.
Serve warm or cold. Eat with whole-wheat bread or pita
as a starter or a main dish.
Makes 3 to 5servings.
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