The first of a few eggplant dishes, 13-16: Arabian Moussaka is the lightest preparation of eggplant that Simply Delicious presents. 🍆
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As the card suggests, this recipe is perfect for lunch or supper.
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Using canned chick peas and canned tomatoes really did cut down the preparation time.
The ingredients are really simple and I already had an open can of chick peas stored in the fridge.
When you can’t find a dish large enough to fit all your eggplant in, use 2 dishes! 🍆 I couldn’t find a large rectangle dish that was clean, so I split the preparation into two ovenproof containers.
Onions were sautéed and added on top of the eggplant, but I didn’t take photos of those steps. After the layer of eggplant, I added a layer of chick peas.
Next I added a layer of tomatoes. The layers in the front are in focus, the tomatoes in the back not so much. 🍅 #blurrytomatoes Topped off with salt and pepper and olive oil, ready to go in the oven.
This dish was baked in the toaster oven. Baking in a toaster oven helps you to not heat up the whole house during the hot, summer California afternoons. ☀
This is my final shot of the recipe. I ate it out of these containers during various points of the week. It heats up well, but is also good served cold. Using a slice of pita bread as a scoop or with fingers is the way this dish is traditionally eaten. The eggplant becomes tender and delicious when baked. This method of preparation may be my favorite.
GRADE: A-