Aubergine is one of my favorite vegetables and this recipe is inspired by Middle Eastern Moussaka. As much as I love Moussaka its quiet time consuming. Here is my easy, one pan, 30 minute take on it. If you don’t like it spicy hot, omit the chili flakes.
Ingredients:
- 1tbs olive oil
- 1 medium onion sliced
- 3 garlic cloves minced
- 1/2 red bell pepper sliced
- 1 large tomato diced
- 1tsp paprika
- 1/2tsp cinnamon
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 1/2tsp celery seeds
- 1/2tsp chili flakes or fresh chili (optional)
- 1tsp tomato paste
- 1tsp sweetener of choice
- 1/3 x400g can chickpeas rinsed
- 1 medium aubergine
- sea salt, pepper
- handfull of parsley
Method:
Heat the oil in a heavy bottom pan or a deep skillet. Sauté the onions until it starts turning golden brown. Add the garlic and all the spices. Sauté until fragrant. Add the tomatoes, tomato paste, bell pepper, sweetener and season with salt and pepper. Cook for few minutes.
Cut the aubergine into 3x3cm cubes. Add it to the sauce along with the chickpeas. Add a cup of water, or just enough to almost cover the aubergine cubes. Season with a little salt and let it cook for 20-30 minutes. Once the aubergine is soft adjust the seasoning, add parsley and turn off the heat. Serve hot with some brown rice or pita bread and Hummus.
Serves 4 ppl.
Victoria Diachkova
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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