Lebanese Vegan Moussaka

washingtonpost.com

EBN

subheading: FOR THE 7-SPICE BLEND:

2 tablespoons plus 1 ½ teaspoons ground allspice

2 tablespoons plus 1 ½ teaspoons ground cloves

2 tablespoons freshly grated nutmeg

2 tablespoons ground fenugreek

2 tablespoons ground ginger

1 tablespoon plus 2 teaspoons freshly ground black pepper

1 tablespoon plus 2 teaspoons ground cinnamon

subheading: FOR THE EGGPLANT AND CHICKPEAS:

3 ½ cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed

½ cup gluten-free flour blend (may substitute all-purpose flour)

½ teaspoon fine sea salt

2 large eggplants (about 3 pounds), trimmed and cut into ½-inch disks

2 tablespoons extra-virgin olive oil

subheading: FOR THE SAUCE:

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

4 cloves garlic, finely chopped

1 teaspoon ground cumin

1 bay leaf

6 large tomatoes (about 4 ½ pounds), finely chopped

7 sun-dried tomatoes, preferably oil-packed, chopped

2 tablespoons tomato paste

One 14-ounce can no-salt-added diced or chopped tomatoes

½ cup water

1 teaspoon unsweetened pomegranate molasses (optional)

Juice of half a lemon

½ teaspoon fine sea salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

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