North African inspired Aubergine Moussaka
Serves 4 to 6 people
4 to 6 Aubergines – Genie (depends on the size)
1 tin chick peas
2 tin chopped tomatoes
3 tbsp tomato puree
1 large onion
8 garlic cloves
2 tsp smoked paprika
2 tsp Harissa spice blend
2 tsp Zaatar
Salt & cracked pepper
Vegetable stock (optional)
Fresh mint & coriander
- Heat the oven to 190 degrees. Cut the aubergines lengthways, score them and drizzle with olive oil. Add a pinch of salt, pepper and smoked paprika. Bake in the oven for 20 minutes or until golden brown.
- In a frying pan, add some olive oil, fry the onions until translucent. Add the chopped garlic and cook until its fragrant. Add the harissa spice blend and the Zaatar, stir well.
- Add the chopped tomatoes, tomato puree and drained chick peas. Next add the cubed cooked aubergines. Lower the heat and simmer for 20 minutes. Stir occasionally and add vegetable stock if the mixture gets dry.
- Serve immediately and enjoy with flat bread.
Serve with minted yoghurt dip and flat bread.
This warming north African dish is perfect for an autumnal day.