Zucchini Moussaka with Chickpeas and Lamb
Main Dishes • Greek
Description
Zucchini Moussaka with Chickpeas and Lamb
Ingredients
- Courgette 4 pieces
- Salt 3 tablespoons
- Olive Oil 2 tablespoons
- Lamb 5 oz
- Garlic 4 heads
- Onion 1 head
- Tomatoes 3 pieces
- Passata Tomato Sauce 2 tablespoons
- Chili jam ½ tablespoon
- Chickpea 5 oz
- Ground Black Pepper to taste
- Parsley 0 oz
- Fresh Mint 0 oz
- Water 0 qt
Step-by-Step Guide
Step 1
Dissolve three tablespoons of salt in water in a large bowl. Add the zucchini and let it sit for 25 minutes, then drain the water.
Step 2
In a large deep skillet, heat the olive oil. Then, constantly stirring, sauté the lamb for 3 minutes until the meat is no longer pink. Finely chop the onion and garlic and add them to the skillet. Stir for 4 minutes until the onion becomes soft. Add the tomatoes, tomato paste, and chili sauce and bring to a boil for one minute.
Step 3
Cut the zucchini lengthwise into two halves, then slice each half into 0.5 cm thick slices. Transfer them to the skillet and sauté, stirring, for 5 minutes over high heat.
Step 4
Add the chickpeas to the skillet, draining the liquid from the can first, and cook for another minute. Season with salt and pepper to taste.
Step 5
Transfer the contents of the skillet to a bowl and let it cool slightly. Before serving, sprinkle with chopped herbs.
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