Hello, I am Clara. Today, we’re going to make eggplant casserole with chickpeas and tomato sauce - mussakaa recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa Recipe
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To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
- Take 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
- Make ready 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
- Take 1 teaspoon salt
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.
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