This simple yet delicious Vegetarian  Moussaka dish is made with roasted aubergine slices and a delicious chickpea & tomato filling.

My version of Moussaka is very healthy and packed with Mediterranean flavors. These are the ingredients you need. For the full list click on 👇 "learn more"button.

Peel the aubergines 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 and then 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 aubergines 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 aubergine layer, spoon half of the tomatoey filling, and spread it evenly on top of the aubergines.

Layer the rest of the aubergines on tomatoey filling and then sprinkle more salt. Top the aubergines 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 another 20 minutes or until the aubergines are softened and the sauce has thickened. Click on 👇 "learn more" for the full recipe.