Healthy and Delicious Greek Vegan Moussaka Recipe – Orektiko

What are the health benefits of incorporating a vegan moussaka recipe into a PAA diet?

• 1 large eggplant, sliced lengthwise
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers, chopped
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• Salt and pepper, to taste
• 1 cup plain Greek yogurt (vegan)
• 1 tablespoon tahini
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

1. Preheat your oven to 400 degrees F.
2. Place the eggplant slices on a baking sheet and brush with olive oil. Sprinkle with salt and black pepper. Roast in the oven for 20 minutes, or until tender and golden brown.
3. While the eggplant is roasting, heat a large skillet over medium-high heat. Add the chopped onion and cook until onions are translucent, stirring occasionally, about 5 to 7 minutes.
4. Add the minced garlic, chopped bell peppers, chickpeas, diced tomatoes, tomato paste, dried oregano, ground cumin, paprika, and ground cinnamon to the skillet. Stir to combine and cook for about 15 minutes, or until the mixture has thickened slightly and the flavors have melded together.
5. Remove the eggplant from the oven when it is finished and let it cool slightly. Reduce your oven temperature to 375 degrees F. In a large baking dish, layer the roasted eggplant and the chickpea-tomato mixture, starting and ending with eggplant slices.
6. Bake the moussaka in the oven for 25 minutes or until heated through.
7. While the moussaka is baking, make the yogurt sauce. In a small bowl, whisk together the yogurt, tahini, minced garlic, and chopped fresh parsley. Season to taste with salt and black pepper.
8. Serve the moussaka hot, topped with the yogurt sauce and chopped parsley and mint.