Recipe: Tasty Eggplant casserole with chickpeas and tomato sauce - Mussakaa

Eggplant casserole with chickpeas and tomato sauce - Mussakaa. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Classic TURKISH Eggplant Dish With Beef - EASY EGGPLANT RECIPES. Eggplant Moussaka's Two Signature Sauces: A meaty tomato sauce with a hint of cinnamon (vegetarian An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce.

Smoky chickpea, aubergine and tomato one pot. Add four tablespoonsof the oil to the pan again, add the eggplant, season with salt and saute until golden and slightly softened with the ground spices. Mediterranean Chickpea Casserole with Spinach and Feta Evergreen Kitchen. You can cook Eggplant casserole with chickpeas and tomato sauce - Mussakaa using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Eggplant casserole with chickpeas and tomato sauce - Mussakaa

1. You need 3 of large eggplants, peeled and cut into long thick slices.
2. You need 1 cup of canned chickpeas.
3. Prepare 4 of large tomatoes, peeled and cut into slices.
4. You need 2 of large onions, cut into thin slices.
5. Prepare 1 tablespoon of tomato paste, dissolved in 1 cup water.
6. It's 6 cloves of garlic, chopped.
7. You need 2 tablespoons of olive oil.
8. You need 1 cup of vegetable oil, for frying.
9. Prepare 1 teaspoon of salt.

Eggplant, Potato, and Chickpea Casserole MyRecipes. Smoked Aubergine, Tomato And Chickpea Casserole The Circus Gardener. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! For moussaka, eggplant is cooked then layered with ground beef, tomatoes, cheddar cheese, eggs, and other seasonings.

Eggplant casserole with chickpeas and tomato sauce - Mussakaa instructions

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..

Place a heavy casserole or bowl on top of the eggplant, pressing down to. Eggplants, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped with breadcrumbs. There are many variations and additions that you can make to this recipe - be creative! Stir in tomatoes, chickpeas, apricots and tomato sauce. Follow Fine Cooking on your favorite social networks.