Vegetarian “Moussaka” with chickpeas and eggplants

Vegetarian “Moussaka” with chickpeas and eggplants


  • 1 kg chickpeas
  • eggplants
  • grated cheese (vegetarian)
  • finely chopped parsley
  • 500ml homemade tomato sauce
  • 8 onions
  • salt
  • pepper
  • sweet red pepper (paprika)
  • Olive Oil
  • 2 bayleaves


  1. Place the chickpeas in water overnight to soak.

  2. The next day, rinse them with running water 2 or 3 times. Add them to a pot with 2L of water that has been slightly salted and boil them. This is the part that needs patience. As they boil. they produce a froth which needs to be removed so, stay on top with a wide spoon and remove the froth as it forms. 

  3. In a processor, add 2 onions with some olive oil. Beat to a paste. Add that to the boiling chickpeas along with 2 bayleaves and 1 very full teaspoon of paprika. 

  4. Cover and lower the heat down to a low and let them cook for 2 hours. While thats happening, cut your eggplants in 2cm thick pieces, place them on a tray, drizzle with olive oil and bake them in the oven until soft!

  5. In another pan, finely cut the remaining onions and saute them for 10 minutes on medium – high heat just enough to cook them through. Then add the tomato sauce, salt and pepper and a pinch of sugar, lower the heat and let it simmer.

  6. Drain your chickpeas and with a fork, mash them up to a medium fine texture. Strain them again through a cheese cloth to remove as much of the water as possible.

  7. Στο ταψι που θα στρώσετε το φαγητό, αλείψτε με ελαιόλαδο και βάλτε μια στρώση μελιτζάνες με λίγο αλάτι και λαδάκι. Μετά βάλτε τα πολτοποιημένα ρεβύθια χωρίς να εχουν καθόλου ζουμί. Μετἀ βάλτε την δεύτερη στρώση μελιτζάνας πάλι προσθέτωντας λἰγο αλάτι και ελαιόλαδο. Στρώστε απο πάνω τον μαϊντανό και απλώστε την σάλτσα ντομἀτας απο πάνω. Μετα προσθέστε μια καλή στρώση τριμμένο τυρί. Ψήστε στους 200 στο αερα μέχρι να πάρει χρώμα και να δέσουν ολα τα υλικά.

  8. Cut it once it has cooled a little so it doesn’t break apart! Enjoy!!!