Libanese Aubergine Moussaka

I’m not really into Libanese cuisine, until somebody told me to try this aubergine moussaka from a Libanese caterer in town. After buying it all the time, I’ve decided to google the recipe. It’s kind of hard though to find a good one in English, so I found one in french. As I don’t really like chickpeas. I kind of twist the recipe on my own.

Ingredients

• 2 big aubergines 🍆
• 2 red onions 🧅
• 5 tomatoes 🍅
• 1 garlic 🧄
• 400 ml tomatoes pulpe 🍅
• a bunch of fresh coriander leaves (cilantro)
• sunflower oil
• olive oil
• 1 tablespoon of paprika powder
• salt and black pepper

Method

First. Prepare the vegetables. Wash the aubergines and tomatoes. Cut the aubergines into medium cubes. Sprinkle with salt. Set a side. Chop the red onions and finely slice the garlic. Cut the tomatoes into medium cubes and put into a preparation bowl.

Second. Heat some sunflower oil in a frying pan. Fry the aubergines until tender and brown. Put into a large bowl cover with paper town to drain the oil.

Third. Pre-heat the oven to 180°C before you start stir-frying the onions. Heat 1 tablespoon of olive oil in a medium casserole. Add the onion and garlic. Stir it well until soften. Then, add the tomatoes, and stir it until tender. Add tomatoes pulpe and stir it well for 3 to 4 minutes. Season with salt and pepper.

Fourth. Put fried aubergine in a baking try. Pour the tomato preparation over the aubergine. Baked for 20 minutes.

Fifth. Take out the tray from the oven, scatter with bunch of fresh coriander. Serve it hot or cold with rice or meat.