Method Step 1- Chop one aubergine into bite-size cubes, lay on
a plate and cover with salt.
Set aside for 15min to draw out bitter juices. Slice the other
aubergine into rounds, then salt and set aside. Heat 1tbsp of oil
in a large pan and sauté the onion for 10-15min until it
caramelises.
Step 2- Rinse the cubed aubergine and add to the pan with
another tablespoon of olive oil. Cook, stirring from time to time,
for about 10min until the cubes have turned golden. Stir in the
garlic and cook for a couple of minutes until you can smell the
aroma. Pour in the tomatoes and tomato purée and bring to a
simmer. Cover and cook over the lowest heat for 15min. Rinse
the salt from the remaining aubergine. Preheat the grill and oil a
baking sheet. Brush the aubergine slices liberally with oil and
grill until golden, turning halfway through.
Step 3- Preheat the oven to 200C. Place a layer of the aubergine
sauce in the bottom of an ovenproof dish, then cover this with
the sliced tomatoes, chickpeas and finally the grilled aubergine.
Drizzle with a little extra oil. Bake for 20min, until bubbling and
golden on top.
Step 4- To make the dressing, stir together the yoghurt, tahini
and za’atar to taste. Scatter the chopped parsley over the
moussaka and serve with the tahini dressing.
Originally Submitted
5/27/2015
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