Mains
ChefRana Jarkas
Healthy Eggplant Manzala (Moussaka)
Eggplant manzala, aka moussaka! For fans of this dish — here’s a healthier version without frying the eggplant, which usually soaks up a lot of oil. Enjoy.
Eggplant Manzala — a simple, practical, and tasty recipe
Ingredients
Start here, then move straight into the method.
- Eggplant
- Onion
- Olive oil
- Cooked whole chickpeas
- Tomatoes (diced)
- Water with some of the chickpea cooking liquid (aquafaba)
- 1 tablespoon tomato paste
- 1 teaspoon hot pepper paste
- Salt
- For more of Rana's recipes, see Meat-Filled Samosas (Sambousek)
Method
Follow the cooking sequence without leaving the page.
- Sauté the sliced onions in a little olive oil.
- When the onion softens, add the raw eggplant cut into cubes (no frying) and sauté them over low heat.
- Add the cooked chickpeas and stir, then add the diced tomatoes and stir.
- Add enough water with a little of the chickpea cooking liquid to cover the ingredients in the pot. Add the tablespoon of tomato paste, the hot pepper paste, and salt to taste.
- Stir, bring to a boil, then reduce the heat and simmer gently until everything is cooked through.
- Serve the eggplant manzala hot or chilled from the fridge. It is eaten with bread.
Recipe tags
MainsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Meat-Filled Samosas (Sambousek)
