Eggplant casserole with chickpeas and tomato sauce - Mussakaa
Eggplant casserole with chickpeas and tomato sauce - Mussakaa

Hello everybody, it is Drew, welcome to our recipe site. 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. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. Eggplant and Tomato Casserole. this link is to an external site that may or may not meet accessibility guidelines.

To get started with this recipe, we have to prepare a few components. 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:
  1. Take 3 large eggplants, peeled and cut into long thick slices
  2. Take 1 cup canned chickpeas
  3. Take 4 large tomatoes, peeled and cut into slices
  4. Make ready 2 large onions, cut into thin slices
  5. Take 1 tablespoon tomato paste, dissolved in 1 cup water
  6. Make ready 6 cloves garlic, chopped
  7. Make ready 2 tablespoons olive oil
  8. Prepare 1 cup vegetable oil, for frying
  9. Prepare 1 teaspoon salt

In a kettle, cover chickpeas with fresh water, add some salt, and bring to a boil. Place eggplant slices on a large baking tray and lightly sprinkle with salt. While eggplant is baking, heat a skillet and spray lightly with oil. Add in garlic, tomatoes , basil, oregano and wine.

Instructions to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
  1. 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.
  2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
  3. 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.
  4. Best served cold.

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