Stove Top Moussaka

 

As a kid, I couldn't stand eggplant.  But now it's become one of my favourite vegetables.  Here's a plant based super clean take on the popular Moussaka dish!

Delicious hot or cold, serve with a side of basmati rice or quinoa to make a complete meal!  

Serves 4

Stir Fry Ingredients:

  • 1 onion, chopped
  • 2 red bell pepper, chopped
  • 2 green bell pepper, chopped
  • 4 small eggplant, sliced
  • 2 tbsp cumin seeds
  • 1 can whole or chunk tomatoes (no sodium or perservatives)
  • 2 cups cooked chickpeas (pressure cooker recommended)
  • 1 tsp grapeseed oil, for pan

Method:

  1. Set the oven to broil.  Lay out the sliced eggplant on a pan and broil on high for a few minutes on each side until golden brown.  Avoid placing the eggplant too close to the grill.
  2.  In a skillet, heat grape seed oil over medium heat. Stir fry the onions until they begin to soften.  Add the cumin seeds and continue to stir fry until smell gives off.
  3. Add in peppers and continue to sauté for another 8-12 minutes until they begin to soften.  
  4. Add the roasted eggplant and continue to stir.
  5. Add canned tomato.  Fill the can with water and add to the vegetables.
  6. Bring to a boil and simmer on low for 35-45 minutes.
  7. Stir in the chickpeas and salt and let cool before serving.
  8. Serve the Moussaka over basmati rice or quinoa and any other roasted vegetables of your choice to complete the meal.

 

- Sherry Shaban 

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