I love mousakka with eggplant or zucchini. There are different versions of mousakka depending on the location. You can add meat or chicken to this recipe, or keep it vegetarian.

4 medium zucchinis, halved lengthwise and sliced 1/4 inch thick
2 tablespoon olive oil
1 onion, chopped
4-5 cloves of garlic, minced
3-4 tomatoes, diced or 1 can of petite diced tomato
1 cup of canned garbanzo beans
2 tbsp tomato paste
1 1/2 tbsp red pepper paste or chile sauce
1/2 bunch parsley, finely chopped
1/4 cup chopped fresh mint or 1 tbsp dried mint flakes
Salt
Ground pepper

  • Prepare a bowl of salty water and soak sliced zucchini for half an hour.
  • Soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
  • Heat 2 tablespoon olive oil in a broad deep pan.
  • Add garlic and onion, cook for approximately 5 minutes.
  • Add tomato paste and pepper paste (or chile sauce). Let simmer for 2 to 3 minutes.
  • Stir in diced tomato. Cook for 5 minutes.
  • Add zucchini slices. Cook on medium heat, stirring, until tender.
  • Stir in garbanzo beans. Cook for a couple of minutes.
  • Season with salt and pepper. Transfer zucchini musakka into a bowl. Sprinkle with mint and parsley.
  • Musakkas are always good with white rice and yogurt.

Source: Almost Turkish

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