Grilled eggplant slices layered with tomato sauce, gren moong mixture and grated cheese, baked till perfection.
GREEN MOONG MOUSSAKA
Ingredients
1 cup green gram (moong) sprouts, boiled with salt
1 tsp olive oil + for grilling
1 large eggplant
Salt to taste
1 medium onion, sliced
1 tsp finely chopped garlic
1 tsp ginger-garlic paste
2 medium tomatoes, finely chopped
½ cup tomato puree
1 tbsp green chilli sauce
Crushed black peppercorns to taste
8 tbsps grated mozzarella cheese
1 tsp mixed dried herbs
4 tsps yogurt
Fresh parsley sprig for garnishing
Method
1. Preheat oven at 180ºC.
2. Heat 1 tsp olive oil in a non-stick pan and some olive oil in a non-stick grill pan.
3. Thinly slice eggplant with skin and sprinkle salt on them.
4. Add onion to the pan and saute well.
5. Place eggplant slices on the grill pan and grill till evenly done from both the sides and grill marks appear on both sides.
6. Add garlic, ginger-garlic paste, tomatoes and salt to the onion, mix and saute till tomatoes turn soft and pulpy.
7. Heat green gram in a microwave for a minute.
8. Add tomato puree to the pan and mix well. Add green chilli sauce, mix well and cook on low heat for 2-3 minutes.
9. Add crushed peppercorns to eggplant slices and continue grilling.
10. Spread some of the cooked tomato sauce in a glass baking dish. Place some of the grilled eggplant slices on it and top with ½ cup green gram and 3 tbsps cheese. Spread some more tomato sauce on top, put the remaining eggplant slices and top with remaining green gram and 3 tbsps cheese. Spread the remaining tomato sauce on top, sprinkle dried herbs, drizzle yogurt and top with remaining cheese.
11. Put the dish in the preheated oven and bake for half an hour.
12. Serve hot garnished with a parsley sprig.
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