Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a creative dish, egyptian moussaka/messa'aa (vegan/vegetarian). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is something which I’ve loved my entire life. They are nice and they look fantastic.

When I do this as a main dish I usually use meat, but if I'm using it as a side I do the vegetarian option and Messa'aa. As with most arabic dishes, this one is composed of different elements so I'll divide the. This entry was posted in Fiction, Gluten-Free, Lunch, Main Course, Middle Eastern, Sides, Vegan, Vegetarian by Chloe.

To get started with this particular recipe, we must prepare a few ingredients. You can cook egyptian moussaka/messa'aa (vegan/vegetarian) using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):

1. Make ready Garlic Cloves Crushed
2. Get Tomatoes Sliced
3. Prepare Crushed Tomatoes
4. Prepare Passata
5. Make ready Chickpeas
6. Get Spices
7. Get 7 Spices
8. Get Salt
9. Take Pepper
10. Take Hot Chili Powder
11. Take Ground Cumin
12. Get Quite a lot of Olive Oil
13. Take Produce
14. Get Eggplants Thickly Sliced
15. Take Onion Sliced
16. Make ready Onion Chopped

Egyptian Moussaka is traditionally made with ground meat, so I substituted it with diced mushrooms. The flavor combo is to die for. Consisting of Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing.

Instructions to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):

1. Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel.
2. Bake for 10-15mins on each side
3. While the Eggplant is baking, prepare the sauce.
4. The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins
5. Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process.
6. Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins).
7. I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂

This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. The recipe is plant-based, gluten-free, and fairly easy to make. A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake.

So that is going to wrap it up with this Authentic food egyptian moussaka/messa'aa (vegan/vegetarian) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!