This delightful Vegetarian Moussaka dish is both simple and delicious, featuring roasted eggplant slices and a delightful filling of chickpeas and tomatoes.

My take on Moussaka is incredibly nutritious, bursting with Mediterranean flavors. Click on 👇 "learn more"for the full list of ingredients with measurements..

Peel the eggplants and slice them 1 cm thick. Brush them with 2 tablespoon of olive oil and place them on the baking sheet. Bake them for 25 to 30 minutes

Place a wok or a large pan on medium heat and add 1 tablespoon of olive oil. When the pan is hot, add the onions and sauté for a few minutes, until soft.

Add the pine nuts and sauté them for a few more minutes, until lightly browned. Stir in the tomato paste, add the currants, salt, sugar, and cinnamon, give it a good stir.

Add the chopped tomatoes, stir well. Add the stock along with the chickpeas, give them a good stir and cook on low heat for 10 minutes.

Remove the pan from the heat, add chopped parsley. Give the mixture a good stir until all combined and start building the moussaka.

To assemble the moussaka, layer half of the eggplants on the bottom of your oven dish. The size for the oven dish should be approximately 24cm x 17cm x 7 cm (9.5" x 6.5" x 3")

Sprinkle some salt on eggplant layer, spoon half of the tomatoey filling, and spread it evenly on top of the eggplants.

Layer the rest of the eggplants on tomatoey filling and then sprinkle more salt. Top the eggplants up with the rest of the filling. Cover the dish and then put it in the 180 ° C oven.

Cook for 45 minutes and then remove the lid/tin foil. Cook for 20 more minutes or until the eggplants are softened and the sauce has thickened. Click on 👇 "learn more" for the full recipe.