Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Add the tomatoes, chickpeas, water or tomato juice, salt and pepper.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something that 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 cook eggplant casserole with chickpeas and tomato sauce - mussakaa using 9 ingredients and 4 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
- Get 3 large eggplants, peeled and cut into long thick slices
- Prepare 1 cup canned chickpeas
- Make ready 4 large tomatoes, peeled and cut into slices
- Get 2 large onions, cut into thin slices
- Get 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Get 2 tablespoons olive oil
- Take 1 cup vegetable oil, for frying
- Prepare 1 teaspoon salt
The combination of deeply flavorful, roasted eggplant slices, tangy tomato sauce, and melted mozzarella combine to create a delicious, pizza-like. For moussaka, eggplant is cooked then layered with ground beef, tomatoes, cheddar cheese, eggs, and other seasonings. Vegetable casserole from eggplants with tomatoes and mozzarella. Moussaka in gratin dish, view from above.
Instructions
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.
Eggplant casserole with tomato sauce and cheese, mediterranean cuisine. Moussaka - greek casserole with eggplants. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Smoky chickpea, aubergine and tomato one pot.
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