Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something that I have loved my entire life.
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!
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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
- Take 1 cup canned chickpeas
- Make ready 4 large tomatoes, peeled and cut into slices
- Prepare 2 large onions, cut into thin slices
- Take 1 tablespoon tomato paste, dissolved in 1 cup water
- Prepare 6 cloves garlic, chopped
- Make ready 2 tablespoons olive oil
- Take 1 cup vegetable oil, for frying
- Get 1 teaspoon salt
Pour ½ of the remaining tomato sauce mixture over all of the layers and spread evenly. Layer the remaining eggplant and potato slices over the sauce, reserving a few slices to decorate the top later. Layer the remaining onion slices on top of the eggplants and potatoes. Pour the rest of the chickpeas and tomato sauce over the dish.
Steps 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.
Moussaka is a baked casserole filled with layers of flavorful meat and vegetables, most notably, eggplant. Everything is topped off with a creamy béchamel sauce, a French influence, but one that Greeks quickly took to and called their own for the purposes of this popular dish. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk is whisked into a butter-flour mixture. This is a rich, substantial meal when served with pita or crusty bread and salad. It gets better with time and makes a popular leftover, if there are any leftovers!
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