Lebanese Vegetarian Feast: Eggplant Moussaka, Chickpea Salad, and Quinoa-Stuffed Zucchini Boats

Allergens

Dairy (Feta Cheese)

Ingredients

• For Eggplant Moussaka:
• 2 large eggplants
• 1 cup tomato sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 1/2 cups crumbled feta cheese For Chickpea Salad:
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste For Quinoa
• Stuffed Zucchini Boats:
• 4 large zucchinis, halved lengthwise
• 1 cup uncooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat oven to 375°F (190°C). Slice eggplants into 1/2 inch thick rounds and place in a colander. Sprinkle with salt, let sit for 30 minutes, rinse, and pat dry.
2. In a large skillet, sauté onion and garlic until softened. Add chickpeas and tomato sauce, simmering for 5 7 minutes. Stir in parsley and season with salt and pepper.
3. Assemble eggplant layers in a greased baking dish: tomato mixture, eggplant slices, feta cheese, and repeat until all ingredients are used. Bake for 40 45 minutes or until eggplants are tender.
4. In a large bowl, combine chickpeas, bell pepper, red onion, parsley, olive oil, lemon juice, salt, and pepper. Toss gently to combine. For Quinoa Stuffed Zucchini Boats:
5. Preheat oven to 350°F (175°C). Scoop out zucchini flesh, leaving a 1/4 inch shell. Chop the scooped flesh and set aside.
6. In a saucepan, cook quinoa according to package instructions. Combine cooked quinoa with black beans, red onion, cilantro, salt, and pepper. Spoon mixture into zucchini boats.
7. Bake zucchini boats for 25 30 minutes or until tender. Top with crumbled feta cheese.

Chef’s Insight

The combination of creamy feta cheese and tangy tomato sauce creates an irresistible flavor in the eggplant moussaka.

Notes

Serve with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay.