Mick Jagger's Eggplant Moussaka With Almonds
Zofia
Enjoy your moussaka, you may even like it more than lasagna!
People: 1
55 min

Ingredients

50 grams
Almonds
0.25
Broccoli
60 grams
Chickpeas
1
Eggplant
2 tbsp
Lemon
60 grams
Mushrooms
1 tbsp
Olive Oil
0.5
Onion
60 grams
Spinach
1 tbsp
Tahini

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Prep

  1. Cut your eggplant into 1-2 cm (1") thick slices.
  2. Wash and cut your broccoli and Mushrooms so that they all have a similar size and shape.
  3. Finely chop your onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Fry your eggplant slices in an oiled pan until they get lightly golden brown on each side then set aside.
  2. Preheat your oven to 200°C (400°F).
  3. Heat olive oil in a pan and add onion, and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Chickpeas and Mushrooms to your pan and fry for 5 minutes.Then add Broccoli and fry for 5 minutes.Finally, add Spinach and fry for 5 extra minutes.
  5. Turn off the heat, and add lemon and tahini to your pan and mix.
  6. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of your fried vegetable slices on top.
  7. Place about 1/3 of your vegetable sauce on top and cover with another layer of your fried vegetables. Finally top you dish with a final layer of vegetable sauce.
  8. Cover your Moussaka with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  9. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add Almonds on top.