Melanzane Moussaka with Chickpeas

The day before: Soak the chickpeas.

On the day of preparation: Cook the chickpeas with fresh water for one hour on low heat with the lid closed. Add salt and continue cooking for ten minutes.

Strain the water, add the paradeiss sauce and simmer uncovered for about twenty minutes.

Meanwhile, cut the melanzane into thin slices. Roast them without fat on both sides until golden brown. Brush with oil, season with salt and season with pepper.

Chop the onion. Fry the mince in two portions without fat for about six minutes. Continue to fry the onion and mash with all the minced meat for one minute. Extinguish with wine.

Season with salt and pepper and simmer for five minutes.

Preheat the stove to 220 °C.

Chop parsley, add to chickpea sauce form. Grease a baking dish. Layer vegetables, meat and sauce. Add Parmesan cheese and a little oil on top. Bake in the lower half of the oven for about thirty minutes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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