• recipe

    Main Meal


    Suzanne Husseini

Dish TypeMain Meal
Prep Time90
Cook Time0
INGREDIENTS Total items( 14 )
  • recipe Eggplant Long Oman
    3 pcs
  • recipe RS Pure Olive Oil
    2 tbsp
  • recipe Red Onion India
    1 pcs
  • recipe Fresh Garlic China
    6 cloves
  • recipe Tomato Malaysia
    12 pcs
  • recipe Bayara All Spices Powder
    1 tsp
  • recipe Bayara Cinnamon Powder
    1 tsp
  • recipe Sis Fine Granulated Sugar
    2 tbsp
  • recipe Yamama Grenadine Molasses
    1 tbsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Bayara Chickpeas Mexico
    0.75 cup
  • recipe Bayara Pine Seeds Turkey
    0.5 cup
  • recipe Mint UAE
    1 cup

How to Make

  • Preheat the oven to 230°C. Peel the aubergines and cut lengthways (about 1 cm thick). You should get 4 slices from each aubergine. Brush both sides with olive oil and place on a baking sheet. Roast until golden brown. Remove to cool completely
  • In a large skillet, heat 2 tbs of olive oil. Add in the garlic and onions and sautée until soft and translucent. Add in the chopped tomatoes, allspice, cinnamon, sugar, pomegranate syrup, salt and pepper. Allow to come to a boil. Add the drained chickpeas to the tomato sauce. Lower the heat and leave to simmer and thicken slightly (about 5 minutes). Lastly, stir in half the amount of pine nuts and set aside.
  • To serve, put one roasted slice of aubergine on a platter, spoon the tomato chick pea sauce over the thicker side and fold over to cover the filling. Proceed with the other slices. Garnish with mint and the remaining toasted pine nuts. Serve with a salad. Moussaqa’a can also be a great side dish with any grilled meat.