Lebanese Moussaka

Lebanese moussaka

Even though we'd only just had another dish with fried aubergines, while I had Paola Gavin's Mediterranean Vegetarian Cooking out of the library, I decided to make another:  Lebanese moussaka.  This is similar to Greek moussaka but, crucially, vegetarian. 

It involves the now familiar-to-me frying of the aubergine slices, setting them aside.  Then frying an onion and garlic in olive oil, adding chickpeas and tinned tomatoes, salt, black pepper and allspice.  Then layering the mixture in between aubergine slices and baking for around 15 minutes at 200 degrees C.

Ready to go into the oven

Ready to go into the oven

I really liked it but, then, it involved aubergines AND chickpeas so that is not wholly surprising.  I do think, next time, I might spice it more - I was trying to be good and follow the recipe but I think it could use a bit of chilli or something else to pep it up a bit.

Lebanese food Friday

It's my lovely husband's day to cook on Fridays, and he decided to try Foul Mudammas from this recipe, halloumi (Asda sell chilli halloumi which is awesome), hummus (that I prepared earlier in the week) and pitta. 

 Due to a slight lack of clarity in the recipe, he didn't add the cooking water from the beans which meant that it was a bit more solid than intended but still lovely.  I am always amazed at the amount of flavour you can get from lemon juice, parsley, olive oil, salt and black pepper.

Foul Mudammas

Foul Mudammas

Mmmm, halloumi!

Mmmm, halloumi!