📖 Instructions

1. Prepare the Eggplant: Preheat your oven's broiler. Slice two large eggplants lengthwise into 1/4-inch thick slices. Brush both sides of the eggplant slices with olive oil, season with salt and pepper, and broil for 4-5 minutes per side, or until softened and lightly browned. Keep a close eye, broilers can be fierce!
2. Make the Curried Chickpeas (Channa): In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add 1 large chopped onion and cook until softened, about 5 minutes. Stir in 2 cloves of minced garlic, 1 tablespoon of grated ginger, 2 tablespoons of curry powder (Trinidadian blend preferred), 1 teaspoon of ground cumin, and 1/2 teaspoon of turmeric. Cook for another 2 minutes, stirring constantly, until fragrant. This is where all the magic happens!
3. Add Chickpeas and Simmer: Add two 15-ounce cans of chickpeas, drained and rinsed, to the pot. Pour in one 14-ounce can of diced tomatoes (undrained) and 1 cup of vegetable broth. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the chickpeas are tender and the sauce has thickened. Stir occasionally, preventing sticking. Don't be afraid to adjust the seasoning. A scotch bonnet pepper (whole, for flavor, removed before serving) is optional, but adds a nice kick.
4. Prepare the Coconut Milk Béchamel: While the chickpeas are simmering, prepare the coconut milk béchamel. In a medium saucepan, melt 4 tablespoons of vegan butter over medium heat. Whisk in 4 tablespoons of all-purpose flour (or a gluten-free blend) and cook for 1-2 minutes, until a smooth paste forms. Gradually whisk in 3 cups of full-fat coconut milk, ensuring there are no lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring constantly, until the sauce has thickened. Season with salt, white pepper, and a pinch of nutmeg. Don't boil!
5. Assemble the Moussaka: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Spread a thin layer of the curried chickpeas on the bottom of the dish. Arrange a layer of the broiled eggplant slices over the chickpeas, overlapping slightly. Spread another layer of chickpeas over the eggplant. Repeat layers until all the eggplant and chickpeas are used, ending with a layer of eggplant. Pour the coconut milk béchamel evenly over the top layer of eggplant.
6. Bake the Moussaka: Bake in the preheated oven for 30-35 minutes, or until the béchamel is golden brown and bubbly. Let the moussaka rest for 10-15 minutes before serving. This allows the layers to set and the flavors to meld together.
7. Serve and Enjoy: Garnish with freshly chopped cilantro or parsley, if desired. Serve warm and enjoy your Trinidadian Moussaka with Doubles!