Lebanese eggplant moussaka

by on June 21, 2014 » Add the first comment.
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Lebanese eggplant moussaka

Large Eggplant . Halved and sectioned
Drizzle with oil, salt, pepper
Bake 10 minutes at 400°

Evoo in pan . Heat
Sauté one onion . slices
6 cloves garlic

Peel 4 tomatoes
Cut tomatoes
Add tomato sections, juice and all
1 cup cooked garbanzo beans
Salt, pepper, mint, cumin

Cook 20 minutes at a simmer

Opt . Big halves crimini mushrooms

Serve with rice or pita


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