All that love is apparently what makes us turn out some seriously tasty food. So get into the kitchen with your beloved ones and cook this special meal! Simply cooked, with just a handful of quality ingredients – it’s how Greek cooking will win you over. Classically, moussaka gets layered up and topped with béchamel. Here we replaced minced meat with chickpeas and swapped out the top with a cream cheese and yogurt mix that is healthier.
Serves: 5-6 Prep. time: 10′ Cooks in: 1: 40′ Ready in: 1:50′
300 g chickpeas, soaked in water overnight, boiled in water for 40 min
1 large onion, finely chopped
2 garlic cloves, finely chopped
300 g tomatoes, finely chopped
⅓ cup white dry wine
1 tbsp cumin, powder
1 tbsp coriander, powder
2 bay leaves
½ cup extra-virgin olive oil
For the eggplants
2 large purple eggplants, finely sliced
¼ cup extra-virgin olive oil
1 tsp oregano
For the béchamel
300 g Katiki Domokou or another curd cheese
½ cup Greek strained yogurt
2 eggs beaten
In a large pan heat oil and cook onion and garlic on medium heat until fragrant. Stir in wine and when alcohol evaporates stir in tomatoes, spices, bay leaves, salt and pepper. Simmer on low heat for 20 min. Add chickpeas and simmer for 6-8 min or until sauce thickens. Discard bay leaves.
Eggplants: In a bowl mix oil with oregano, salt and pepper and brush eggplants. Transfer on a shallow dish lined with non-stick baking parchment and roast on grill until nicely colored and cooked on both sides.
In an oiled and sprinkled with breadcrumbs ovenproof dish line half eggplants. Top with chickpeas and remaining eggplants.
Béchamel: Beat all ingredients with salt and pepper and pour over eggplants. Bake in a preheated oven at 180C/fan for 30 min or until nicely colored. Allow to cool for 10-15 min before serving.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Ρεβίθια με μελιτζάνες μουσακά και κρέμα από κατίκι Δομοκού