Ingredients
- 100 g dry chickpeas or 240 g cooked/sterilized
- 350 g of potatoes
- 1 eggplant
- 4 tablespoons of olive oil
- 2 onions
- 3 cloves of garlic
- 1 tablespoon of oregano
- 3 bay leaves
- 1 teaspoon of ground cinnamon
- half a teaspoon of salt
- 340 ml tomato puree
- olive oil to wipe the mold
- 4 tablespoons of olive oil – for the béchamel
- 50 g plain flour – for béchamel
- 400 ml of herbal drink – for béchamel
- nutmeg – for bechamel
- half a teaspoon of salt – for bechamel
- pepper – for bechamel
How to do it?
- Cook the chickpeas according to the instructions or you can use canned chickpeas. Mash it with a potato masher.
- Prepare the béchamel: fry the flour in 4 spoons of oil until light brown, gradually pour in the vegetable drink, while constantly stirring, prepare a smooth béchamel. Finally, salt and season with nutmeg and pepper.
- Cook the potatoes in their skin until soft, peel them when they have cooled and cut them into 0.5 cm thick slices. Cut the eggplant into 0.3 mm thick slices.
- Fry diced onion in 4 spoons of oil, add chopped garlic, spices, ½ teaspoon salt, fry briefly. Pour tomato puree, add chickpeas, cook for 5 minutes.
- Grease a smaller baking pan with olive oil, add potatoes, eggplant, tomato-chickpea sauce, the last layer will be the béchamel sauce. Bake for 50 minutes at 180°C. Let the moussaka rest for 15 minutes before slicing.
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