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Before you jump to Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Run the stairs. Rather than using an elevator, walk up the stairs to the floor you live or work on. While this will be hard to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. If you do work on a very high floor, why not get off the elevator a couple of floors early and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an efforts on the stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great boost to your system.
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We hope you got insight from reading it, now let’s go back to egyptian moussaka/messa'aa (vegan/vegetarian) recipe. To cook egyptian moussaka/messa'aa (vegan/vegetarian) you only need 16 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Take 2 Garlic Cloves Crushed
- Take 2 Tomatoes Sliced
- Take 1 Can Crushed Tomatoes
- Prepare 1 Cup Passata
- You need 1 Can Chickpeas
- You need Spices
- Get 1 tbs 7 Spices
- Get 1 tsp Salt
- Get 1 tsp Pepper
- Get 1/4 tsp Hot Chili Powder
- Get 1/2 tsp Ground Cumin
- Provide Quite a lot of Olive Oil
- Take Produce
- Provide 2 Eggplants Thickly Sliced
- Take 1/2 Onion Sliced
- Provide 1/2 Onion Chopped
Instructions to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- 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.
- Bake for 10-15mins on each side
- While the Eggplant is baking, prepare the sauce.
- 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
- 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.
- Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins).
- I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂
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