CHEF'S MOUSSAKA
Portions : 4 - Preparation : 10 minutes - Cooking time : 40 minutes
Ingredients
- 2 eggplants, sliced
- Qs fat of your choice (butter, oil or Mycryo cocoa butter)
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 15 ml (1 tbsp.) tomato paste
- 500 ml (2 cups) chickpeas
- 500 ml (2 cups) tomato pulp
- 4 fresh tomatoes, quartered
- ¼ bunch cilantro, leaves removed, chopped
- 15 ml (1 tablespoon) paprika
- 250 ml (1 cup) feta cheese, cubed
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- In a hot skillet, brown eggplant slices coated with Mycryo butter or in the fat of your choice. Set aside on paper towels.
- In the same pan, sauté the onion for a few minutes. Add the garlic and tomato paste and sauté for a further 2 minutes. Add the chickpeas, tomato pulp, fresh tomatoes, coriander and paprika and simmer for 15 minutes.
- In an ovenproof dish, place a layer of eggplants, then a layer of sauce, a layer of eggplants, a layer of sauce.
- Cover with feta cheese and bake for 15 minutes.
