Do you like eggplant? It hasn’t always been one of my favorites, but tastes change! In the last week, we’ve had eggplant in three different ways!!!! Yum!
I must admit that this recipe is not the traditional Egyptian moussaka. We have changed it up a bit. The results have given us a dish very low in fat and calories, very high in Dietary Fiber, Vitamin A, Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Potassium and Copper, and a very good source of Vitamin C and Manganese. So, here’s our version of moussaka with a huge nutrient kick!!
1 large eggplant, skinned, and chopped in large chunks
2 tomatoes, chopped
½ kilo mushroom (about 500 grams), chopped
2 green peppers, chopped
2 cups of tomato juice
2 cups of water
2 vegetable bouillon cubes
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
2 tablespoons tomato paste
2 tablespoons parsley, minced
1 teaspoon sugar
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper
1 potato, chopped
Preheat the oven to gas mark 6 (400 degrees F or 200 degrees C)
1. After skinning and chopping the eggplant, sprinkle with salt and set aside for about 15 minutes.
2. Fry the onion and garlic in the olive oil for about 2 minutes.
3. Add salt, pepper, tomato paste, parsley, cinnamon, and sugar. Cook for another 3-5 minutes.
4. Heat the water. Mix in the tomato juice and vegetable bouillon cubes. Heat until boiling.
5. Mix the eggplant, tomatoes, mushroom, green pepper, and potato in a large bowl.
6. Add the fried mixture to the vegetables in the bowl. Mix well.
7. Spread into a casserole dish 12 inches (30.5 cm) by 7 inches (18 cm). Pour the hot soup mix on top.
8. Cook for 1 to 1 ½ hours or until vegetables are tender.
Serving Suggestions and Variations:
-Serve with rice.
-Serve with baladi (or pita) bread.
Nutritional Information (for 100 grams)
Calories: 30; Fat: 1g; Carbohydrates: 6g; Cholesterol: 0g; Fiber: 1g; Protein: 2g