Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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!
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin 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 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
- Prepare 1 cup canned chickpeas
- Take 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
- Get 6 cloves garlic, chopped
- Get 2 tablespoons olive oil
- Make ready 1 cup vegetable oil, for frying
- Take 1 teaspoon salt
Spoon half the remaining sauce over the eggplant, and repeat the layers. 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.
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.
Heat oil in a large skillet over medium heat. 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. 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.
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