Moussaka Lebanese Style

Dina Kohl

Easy to make vegetarian Moussaka

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Prep Time 12

Cook Time 1

Servings: 4 servings

Course: main dish, Starter

Cuisine: Lebanese

75 ml extra-virgin Olive oil
2 medium onions 250 g, peeled and quartered
6 small garlic cloves peeled
1 large red pepper rinsed and coarsely chopped
1 large aubergine 400 g, rinsed, trimmed, partly peeled, halved lengthwise and cut into 3-cm pieces
2 medium zucchini 400 g, rinsed, trimmed and cut into 2-cm rounds
3 small potatoes (300 g), peeled, rinsed and cut into 2-cm rounds
4 medium tomatoes 400 g, rinsed and quartered
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
2 heaped teaspoonful tomato paste
2 fresh thyme sprig or ½ teaspoon dried thyme

Heat the olive oil in a 30-cm large deep sauté pan with lid, over medium heat. Sauté the onions for 3 minutes and add garlic. Sauté for 3 minutes until fragrant Add in the vegetables and sprinkle with the salt and pepper. Reduce heat to medium-low, cover, and cook for about 20 minutes. Uncover and carefully mix vegetables without breaking them.
Add the thyme and cover again. Continue cooking for another 20 minutes until vegetables have released their juices. Gently mix in the tomato paste and simmer, covered, for about 15 minutes or until vegetables are tender. Don’t over cook! Serve lukewarm as main or side dish.