Yield: 8 Servings
|\N \N||Little salt|
|1 medium||Onion; minced|
|1 can||(19-oz) chickpeas; drained|
|1 can||(28-oz) tomatoes|
|1 tablespoon||Dried oregano|
|1 tablespoon||Dried basil|
|1 tablespoon||Parmesan (this can be left out)|
|1 medium||Onion; quartered|
|2 \N||Egg whites|
Date: Wed, 24 Apr 96 07:33 PDT
This is a recipe I cut from a newspapter quite sometime ago and thought the list might enjoy it.
Slice eggplants lengthwise into ¼" slices:sprinkle with a little salt.Let drain in colander for 30 minutes.Bake on greased baking sheets at 350 degree oven for 15 minutes.Turn and bake a further 15 minutes.
In nonstick pan,cook onion and garlic,stirring for 2 minutes.Add chick peas,mashing slightly.Stir in tomatoes,oregano,basil,cinnamon,pepper and a little salt.Bring to boil.Reduce to simmer,cook uncovered for 20 minutes,stirring occasionally.Process in food processor until mixture resembles coarse meal.
Lightly spray 9 X 13 pan with Pam.Layer half the eggplant,then all the chickpea mixture,a little parmesan.(I used bread crumbs-very dry ones),then the remaining eggplant.
Topping:in food processor,puree tofu,onion,egg whites and nutmeg.Spread over Moussaka.Sprinkle with a little parmesan(I used bread crumbs seasoned with a little oregano and pepper).
Bake in a 350 degree oven for 30 minutes.Serves 8. For extra texture,you can use grilled green peppers,zucchini to the eggplant layer.I might try mushrooms also next time.
FATFREE DIGEST V96 #114
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .