Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something which I’ve loved my entire life. They’re nice and they look fantastic.
Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
To get started with this particular recipe, we have to prepare a few ingredients. You can have eggplant casserole with chickpeas and tomato sauce - mussakaa using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
- Make ready 3 large eggplants, peeled and cut into long thick slices
- Get 1 cup canned chickpeas
- Make ready 4 large tomatoes, peeled and cut into slices
- Prepare 2 large onions, cut into thin slices
- Get 1 tablespoon tomato paste, dissolved in 1 cup water
- Prepare 6 cloves garlic, chopped
- Make ready 2 tablespoons olive oil
- Prepare 1 cup vegetable oil, for frying
- Make ready 1 teaspoon salt
Spoon half the remaining sauce over the eggplant, and repeat the layers. Moussaka, A hearty eggplant casserole with lamb meat plunged in rich tomato sauce, that is naturally gluten free. This is the perfect healthy comfort meal! Today, I have for you another dish from the Arabic cuisine , I see that YOU my readers are loving Arabic recipes, and I can't blame you!
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.
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. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). If the stew looks very soupy, let the liquid bubble away for a few more minutes.
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