Lebanese Moussaka Serves two, as a main Ingredients 2 small aubergines (eggplants) or one large, slices into 1/4 inch rounds 2 tbsp olive oil + 1 tsp 2 cloves garlic, minced 400g tin of tomatos 1/2 tbsp tomato paste 1.5 tsp sugar 1/2-3/4 tsp salt 2 tsp lemon juice (freshly squeezed is best) 1 tbsp pomegranate molasses 400g tin of chickpeas Handful of fresh parsley leaves, chopped Directions/Method Preheat the oven to 250° Celcius (475° F). Use the 2 tbsp of olive oil to brush both sides of the aubergine (eggplant) slices and bake for about 8 minutes. Turn the slices over and cook a further 8 minutes. The aubergine rounds should be shriveled and slightly brown. When they’re finished, remove from the oven and set aside. While the eggplant is a-cookin’, sauté the garlic in that other 1 tsp of olive oil (use a large sauté pan or skillet frying pan) for 30 seconds. Add the can of tomato (you can use fresh ones if they’re in season but otherwise for fullness of flavour I recommend tinned) along with the tomato paste, sugar, salt, and lemon juice. Simmer over medium heat for five minutes before adding the pomegranate molasses, chickpeas, and aubergine slices. Allow the stew to continue simmering for another 10-15 minutes, tossing in most of the parsley (reserve some if you want to garnish) just a few minutes before serving. Serve hot or cold (it’s actually quite a nice picnic food) and try not to drool too much.
