3 large aubergines
1/4 cup olive oil and peanut oil mixture
2 tablespoons olive oil
1 whole onion finely chopped
6 cloves garlic sliced thin
12 whole tomatoes diced
1 teaspoon allspice
1 teaspoon cinnamon
2 tablespoons sugar
1 tablespoon pomegranate syrup
salt and pepper
1 can chickpeas rinsed and drained (about 3/4 cups)
1/2 cup pine nuts toasted
1/2 cup chopped mint


Preheat the oven to 230°C. Peel the aubergines and cut lengthways (about 1 cm thick). You should get 4 slices from each aubergine. Brush both sides with olive oil and place on a baking sheet. Roast until golden brown. Remove to cool completely.
In a large skillet, heat 2 tbs of olive oil. Add in the garlic and onions and sautée until soft and translucent. Add in the chopped tomatoes, allspice, cinnamon, sugar, pomegranate syrup, salt and pepper. Allow to come to a boil. Add the drained chickpeas to the tomato sauce. Lower the heat and leave to simmer and thicken slightly (about 5 minutes). Lastly, stir in half the amount of pine nuts and set aside.
To serve, put one roasted slice of aubergine on a platter, spoon the tomato chick pea sauce over the thicker side and fold over to cover the filling. Proceed with the other slices. Garnish with mint and the remaining toasted pine nuts. Serve with a salad. Moussaqa’a can also be a great side dish with any grilled meat.


4 cups Flour
1 cup Semolina or corn meal
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 tablespoon instant yeast
1/4 cup olive oil
3 cups warm water
7 cups fresh thyme leaves, washed and drained
1 teaspoon sea salt
1/4 cup olive oil


In a large bowl put the flour, semolina, baking powder, salt, sugar and yeast. Mix well. Add the oil and water gradually and mix to form a dough. It should be soft and pliable. Pour the thyme leaves over the dough, drizzle the remaining olive oil and salt, and incorporate the leaves into the dough with your hands. Cover the bowl with a damp cloth and put it in a dark draft-free place to rise for 1 ½ hours.

Preheat the oven to 200°C. Roll out the dough to 1 cm thickness on an oiled surface and cut with any desired cookie cutter (I like to use a star shape). Brush each star with olive oil and bake for 15 minutes until golden brown. They are best hot out of the oven. Freeze any extras.



Cauliflower Fritters

1 Large head Cauliflower
1 medium onion grated
4 cloves garlic crushed
1/2 cup parsley chopped
1/2 cup cilantro chopped
2 teaspoons cumin
salt and pepper
2 tablespoons flour
4 tablespoons rice flour
8 eggs
1 1/2 teaspoons baking soda
peanut oil for frying

Yoghurt Dip

1 cup full fat yoghurt
1/2 cup fresh mint chopped


Place the cauliflower florets in a steaming basket and steam until tender. Remove and cool completely. Over a colander use your hands to squeeze out all the water from the cauliflower. I put them in a clean kitchen towel and squeeze hard to get rid of all the moisture. This step will ensure the fritters come out crisp and not soggy.

In a large bowl beat the eggs, onions, garlic, herbs, spices and both flours. Add the salt and pepper. Lastly tumble in the cauliflower and mix well. Stir in the baking soda.

Heat oil in a large skillet. Use a tablespoon to put dollops of the mixture in the hot oil. Cook for 2 minutes on each side until crispy golden and cooked through. Use a slotted spoon to remove the fritters and place on absorbent paper. They are delicious hot or cold.

To make the dip, mix yoghurt and fresh mint in a bowl and season with salt. Serve next to the fritters.