Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Make Easy & Tasty Eggplant Steaks W/ Roasted Chickpeas & Tomato Balsamic Sauce. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Add freshly ground pepper, then taste and adjust salt.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have eggplant casserole with chickpeas and tomato sauce - mussakaa using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
- Get 3 large eggplants, peeled and cut into long thick slices
- Make ready 1 cup canned chickpeas
- Get 4 large tomatoes, peeled and cut into slices
- Get 2 large onions, cut into thin slices
- Take 1 tablespoon tomato paste, dissolved in 1 cup water
- Prepare 6 cloves garlic, chopped
- Prepare 2 tablespoons olive oil
- Take 1 cup vegetable oil, for frying
- Get 1 teaspoon salt
Remove and serve hot or at room temperature. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant.
Instructions to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
Spoon half the remaining sauce over the eggplant, and repeat the layers. First, layer the eggplant, squeezing together, and slicing, if need be, to create a flat layer of eggplant (see picture). Next, add the onions in an even layer and then the chickpeas. This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour.
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