“Aromatic Lebanese Vegetarian Feast: Stuffed Bell Peppers & Eggplant Moussaka”

Allergens

Wheat (gluten), Dairy (Lactose)

Ingredients

• Bell Peppers (6 large)
• Eggplant (2 medium)
• Onion (1 large)
• Tomato Paste (2 tbsp)
• Garlic (4 cloves)
• Lemon Juice (2 tbsp)
• Olive Oil (3 tbsp)
• Parsley (1 bunch)
• Mint (handful)
• Rice (1 cup)
• Salt & Pepper (to taste)

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice the top off each bell pepper and remove the seeds.
3. In a pan, heat 2 tbsp of olive oil and sauté onions until translucent.
4. Add garlic, salt, and pepper to taste. Cook for 1 minute.
5. Stir in tomato paste and cook for another 2 minutes.
6. Chop parsley and mint, then add to the pan along with lemon juice. Cook for 30 seconds more.
7. In a separate bowl, mix rice with the sautéed mixture.
8. Stuff each bell pepper with the rice mixture and place them in a baking dish.
9. Slice eggplants into 1 inch thick rounds and layer them in another baking dish.
10. In the same pan, heat 1 tbsp of olive oil and sauté onions until translucent.
11. Add garlic, salt, and pepper to taste. Cook for 1 minute.
12. Stir in tomato paste and cook for another 2 minutes.
13. Mix in ground cinnamon, allspice, and nutmeg to taste.
14. Layer eggplants with the spiced sauce, a combination of feta cheese and ricotta, and finish with a final layer of spiced sauce.
15. Bake both dishes for 30 35 minutes until tender.

Chef’s Insight

The combination of spices creates an aromatic and flavorful experience, while the textures of both dishes complement each other for a satisfying meal.

Notes

This vegetarian dish is perfect for those looking to enjoy a flavorful Lebanese meal without meat.