Eggplant casserole with chickpeas and tomato sauce – Mussakaa. 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. Remove from heat and let it cool.
Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place a single layer of eggplant in the pot, then add.
Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, eggplant casserole with chickpeas and tomato sauce – mussakaa. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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. Remove from heat and let it cool.
Eggplant casserole with chickpeas and tomato sauce – Mussakaa is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Eggplant casserole with chickpeas and tomato sauce – Mussakaa is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must 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:
- {Get 3 of large eggplants, peeled and cut into long thick slices.
- {Prepare 1 cup of canned chickpeas.
- {Get 4 of large tomatoes, peeled and cut into slices.
- {Make ready 2 of large onions, cut into thin slices.
- {Get 1 tablespoon of tomato paste, dissolved in 1 cup water.
- {Make ready 6 cloves of garlic, chopped.
- {Prepare 2 tablespoons of olive oil.
- {Take 1 cup of vegetable oil, for frying.
- {Prepare 1 teaspoon of salt.
Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce– a French influence that was introduced later–or, as in today's Moussaka recipe, a cheese-based topping.
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 (moo-sah-KAH) is perhaps the most widely recognized Greek 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. Pour the tomato sauce and diced tomatoes into a large bowl. Add minced garlic, salt, pepper, sumac, cumin, and chopped parsley. A velvety vegetarian eggplant stew with chickpeas, garlic, onions, tomatoes and dried mint.
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