Syrian Vegetable Moussaka
This dish is a vegan Syrian vegetable moussaka made with grilled or fried eggplant, then layered with tomatoes, onions, peppers, and garlic in a baking tray or pot. It is seasoned with seven-spice blend, black pepper, dried coriander, salt, pomegranate molasses, and olive oil, then baked in the oven at 180°C for about 10 minutes and served hot with parsley at the end.
A layered vegetable dish with cooked vegetables in a tomato-based sauce.
Like a Mediterranean vegetable bake.
Cook the vegetables until tender so the layers hold together well.
Ingredients
- mentioned without a quantity Tomatoes
- mentioned without a quantity Parsley
- 4 pieces 4 onions
- mentioned without a quantity Mixed peppers
- mentioned without a quantity Hot pepper
- as desired Eggplant, as desired
- 1/2 teaspoon Seven-spice blend
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Dried coriander
- 1 tablespoon Salt
- as desired Garlic, as desired
- mentioned without a quantity Pomegranate molasses
- 1/2 cup Olive oil
- tomato juice is used instead of water Tomato juice
- stated negatively: not used Water
Instructions
- Slice the eggplant into a bowl, sprinkle it with salt, and leave it for a little while.
- In a bowl or on the work surface, cut the peppers into pieces suitable for cooking.
- In a bowl or on a cutting board, slice the onions into thick slices.
- In a bowl or on a cutting board, roughly chop or slice the tomatoes into suitable pieces.
- In a bowl or mortar, crush the garlic and chop part of it, then prepare it with the remaining ingredients.
- In a frying pan, fry the eggplant until crisp, then transfer it to paper towels to absorb moisture and excess oil.
- In a pot, add the olive oil, then add the garlic and stir it briefly until it takes on a light golden color.
- In the pot, add the onions, sprinkle them with salt, and stir until they soften slightly.
- In the pot, add the mixed peppers and hot pepper with the remaining vegetables, and stir the mixture.
- In the pot, add the spices: seven-spice blend, black pepper, and dried coriander.
- In the pot, add the tomatoes and use tomato juice instead of water until the mixture cooks down.
- In the pot, add the pomegranate molasses and stir the mixture until combined.
- In an oven tray, arrange a layer of eggplant, then add a layer of the vegetable mixture over it.
- In the oven tray, repeat the layers according to the quantity available.
- In the oven, bake the tray at 180°C with top and bottom heat for about 10 minutes.
- After removing the tray from the oven, sprinkle with parsley for garnish before serving.