Easiest Way to Make Delicious Egyptian MoussakaMessaaa VeganVegetarian

Without fail recipe ultimate Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) with 16 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Egyptian Moussaka/Messa'aa (Vegan/Vegetarian).

Ingredients all Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

1. Needed 2 : Garlic Cloves Crushed.

2. Needed 2 : Tomatoes Sliced.

3. Needed 1 Can : Crushed Tomatoes.

4. Prepare 1 Cup : Passata.

5. Needed 1 Can : Chickpeas.

6. Prepare : Spices.

7. Needed 1 tbs : 7 Spices.

8. Needed 1 tsp : Salt.

9. Prepare 1 tsp : Pepper.

10. Needed 1/4 tsp : Hot Chili Powder.

11. Needed 1/2 tsp : Ground Cumin.

12. Needed : Quite a lot of Olive Oil.

13. Prepare : Produce.

14. Prepare 2 : Eggplants Thickly Sliced.

15. Needed 1/2 : Onion Sliced.

16. Prepare 1/2 : Onion Chopped.

If all ingredients Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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 😂.

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