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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. Getting A Healthy Eater
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The initial step in making healthy decisions from a dinner menu is choosing your location sensibly. In case you’ve got several options, when wanting to dine out, it’s imperative that you give each choice a quick examination. Although fast food institutions are starting to incorporate healthy foods and foods in their menus, so you may find it much easier to eat healthy in a traditional family restaurant.
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Using your very best judgment is just another one of the many ways which you are able to make healthy choices out of a dinner menu. This can be best achieved by examining dinner pictures onto a single menu. It is also advised that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.
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We hope you got benefit 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 need 16 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Use 2 Garlic Cloves Crushed
- You need 2 Tomatoes Sliced
- Take 1 Can Crushed Tomatoes
- Get 1 Cup Passata
- Take 1 Can Chickpeas
- Get Spices
- Use 1 tbs 7 Spices
- Take 1 tsp Salt
- Provide 1 tsp Pepper
- You need 1/4 tsp Hot Chili Powder
- Get 1/2 tsp Ground Cumin
- Provide Quite a lot of Olive Oil
- Use Produce
- Take 2 Eggplants Thickly Sliced
- Get 1/2 Onion Sliced
- Prepare 1/2 Onion Chopped
Steps 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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