Vegetarian moussaka

Name: Vegetarian moussaka
Prep time: 5 s
Cook time: 40 s
Total time: 40 s
Yield: 6
Cuisine: Arab
Ingredients: 2 Large Eggplants cut into slices; 2 Mediums Potatoes; 3 Mediums Green bell pepper sliced; 5 Cloves Garlic finely chopped; 3 tablespoons Vinegar; 1 1/2 tablespoon Vegetable oil; 2 cubes MAGGI® Chicken Bouillon; 3 tablespoons Tomato Paste; 1 teaspoon Ground Black Pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon Coriander powder; 2 cups Water; 1 pinch Fresh parsley chopped

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Easy

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40 Min

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Ingredients

Eggplants, cut into slices

2 large

Baked potatoes

2 Mediums

Green bell pepper, chopped

3 Mediums

Garlic, finely chopped

5 Cloves

White vinegar

3 tbsp

Vegetable oil

1.5 tbsp

MAGGI® Chicken Bouillon

2 cubes

Tomato Paste

3 tbsp

Ground Black Pepper

1 tsp

ground cumin

0.5 tsp

Coriander leaves, chopped

0.5 tsp

Hot Water

2 cups

Fresh parsley, chopped

1 pinch

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Nutritional Information

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Carbohydrates

22.74 g

Energy

122.81 kcal

Fats

2.86 g

Protein

3.49 g

Nutrition Table Footer

Recipe steps

5 min

1 min

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5 min

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Preheat oven to 180C

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5 min

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In a large pan, sauté the onions with vegetable oil till golden, add potatoes, eggplants until light golden brown. Keep aside.

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5 min

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In the same pan, sauté the garlic with tomato paste. Add vinegar, MAGGI® Chicken Bouillon, spices and water. Bring to boil.

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5 min

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line eggplants, potatoes, capsicums in baking dish or clay pot then add with the garlic tomato sauce prepared.

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5 min

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Bake in the preheated oven for 30 minutes and garnish with chopped parsley.

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Vegetarian moussaka

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Vegetarian moussaka

Nutritional facts per serving

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