Veggie Moussaka

June 6, 2014

Sorry for the missing photo, we didn't realize how good this dish would be until after we ate it :)



  • 2 eggplants

  • 1 can Mutti whole tomatoes

  • 3 garlic cloves, crushed

  • 1 tsp dried oregano

  • 1 dried chili pepper, ground

  • Har Bracha tahini

  • olive oil

  • freshly ground black pepper 

  • atlatic sea salt



  • Slice the eggplants lengthwise into 1cm-thick slices. Place on oven rack and place the rack, above another pan (to capture drippings) into the oven in a low shelf. Grill on a medium setting, with the oven door slightly opened (use a cork) for 1 hour. This will dry-roast the eggplant.

  • Open the can of tomatoes into a bowl. Gently squeeze the juice from the tomatoes into the bowl. Slice the tomatoes lengthwise.

  • Add the crushed garlic, oregano, chili pepper, salt and ground black pepper to the tomato juice and stir.

  • Prepare a rather liquid tahini from the raw tahini, water and salt. It should have the same consistency as tahini at Falafel stands.

  • Assemble the dish: lightly cover an oven pan with olive oil; place the eggplant slices into the pan, then put the tomatoes on top of the eggplants. Pour the tomato souce over the eggplants and tomato slices and finally gently spread the tahini on top of everything.

  • Bake in a preheated overn at 150°C for 30 minutes or until the tahini settles and lightly goldens.

  • Serve with bread and/or hard-boiled eggs.

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