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Lebanese Vegan Moussaka. (Deb Lindsey/For The Washington Post)
THE WASHINGTON POST26Ingredients
85Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 2 Tbsp. ground allspice (plus 1 1/2 teaspoon)
- 2 Tbsp. ground cloves (plus 1 1/2 teaspoon)
- 2 Tbsp. freshly grated nutmeg
- 2 Tbsp. fenugreek (ground)
- 2 Tbsp. ground ginger
- 1 Tbsp. freshly ground black pepper
- 1 Tbsp. ground cinnamon
- 3 1/2 cups salt (cooked, no-, added chickpeas, from two 14-ounce cans, drained and rinsed)
- 1/2 cup gluten free flour blend (may substitute all-purpose flour)
- 1/2 tsp. fine sea salt
- 2 eggplants (large, about 3 pounds, trimmed and cut into 1/2-inch disks)
- 2 Tbsp. virgin olive oil (extra-)
- 2 Tbsp. extra-virgin olive oil
- 1 onion (medium, finely chopped)
- 4 cloves garlic (finely chopped)
- 1 tsp. ground cumin
- 1 bay leaf
- 6 tomatoes (large, about 4 1/2 pounds, finely chopped)
- 7 sun dried tomatoes (preferably oil-packed, chopped)
- 2 Tbsp. tomato paste
- 14 oz. chopped tomatoes (or no-salt-added diced)
- 1/2 cup water
- 1 tsp. pomegranate molasses (unsweetened, optional)
- 1/2 lemon (juice of)
- 1/2 tsp. fine sea salt (plus more as needed)
- 1/2 tsp. freshly ground black pepper (plus more as needed)
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