Body‑Friendly "Vegetarian Moussaka" with TAHINI and Olive Oil!

Ingredients (Serves 4)

・2 eggplants
・Oro del Desierto Olive Oil (as needed)
・1 onion
・4 cloves garlic
・400g tomatoes, finely chopped
・1 tbsp tomato purée
・6 tomatoes, sliced
・400g chickpeas (canned or pre‑cooked*)
　*If using dried chickpeas, soak overnight and cook until tender.
・Salt (to taste)
・Black pepper (to taste)

Tahini Dressing
・125g plain yogurt
・40g tahini
・Za’atar (sesame & herb blend), as needed
・Parsley, finely chopped

Recipe

1. Cut one eggplant into bite‑size pieces, place on a plate, and sprinkle with salt. Let sit for about 15 minutes to remove bitterness. Slice the second eggplant into rounds, salt them, and let rest as well.

2. Heat about 1 tbsp olive oil in a large pan and sauté the chopped onion for 10–15 minutes until soft.

3. Rinse the salted eggplant pieces and add them to the pan. Add more olive oil and cook until golden and tender.

4. Add crushed garlic and sauté until fragrant.

5. Add 400g chopped tomatoes and tomato purée. Cover and simmer on low heat for about 15 minutes.

6. Rinse the sliced eggplant rounds. Preheat the oven to about 200°C. Line a baking tray with parchment paper, place the eggplant slices, and brush with olive oil.

7. Transfer the sautéed onion, eggplant, garlic, and tomato mixture to the baking dish. Layer sliced tomatoes on top, then chickpeas, then the eggplant rounds. Drizzle olive oil generously over the surface.

8. Bake for about 20 minutes until the tomatoes and eggplant are nicely browned.

9. Remove from the oven and sprinkle with chopped parsley.

10. For the dressing, mix tahini and yogurt thoroughly until the tahini color disappears. Sprinkle za’atar or sesame on top.

11. Serve the dressing on the side as you like.

12. Finish with a drizzle of Oro del Desierto olive oil for extra aroma and richness.

**Recommended Olive Oil: Oro del Desierto Picual