How to Make Appetizing Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian). Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. When I do this as a main dish I usually use meat, but if I'm using it as a side I do the vegetarian option and Messa'aa.

The moussaka that I am sharing with you today (as you have probably guessed by looking. This entry was posted in Fiction, Gluten-Free, Lunch, Main Course, Middle Eastern, Sides, Vegan, Vegetarian by Chloe. This is a easy traditional Egyptian Vegan recipe called Mesa'a'ah, it is the Egyptian take on the Greek dish Moussaka. You can have Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

1. You need 2 of Garlic Cloves Crushed.
2. It's 2 of Tomatoes Sliced.
3. Prepare 1 Can of Crushed Tomatoes.
4. Prepare 1 Cup of Passata.
5. It's 1 Can of Chickpeas.
6. It's of Spices.
7. You need 1 tbs of 7 Spices.
8. Prepare 1 tsp of Salt.
9. It's 1 tsp of Pepper.
10. It's 1/4 tsp of Hot Chili Powder.
11. It's 1/2 tsp of Ground Cumin.
12. It's of Quite a lot of Olive Oil.
13. Prepare of Produce.
14. Prepare 2 of Eggplants Thickly Sliced.
15. Prepare 1/2 of Onion Sliced.
16. It's 1/2 of Onion Chopped.

Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling.

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) step by step

1. Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel..
2. Bake for 10-15mins on each side.
3. While the Eggplant is baking, prepare the sauce..
4. The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins.
5. Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process..
6. Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins)..
7. I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂.

A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.

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