Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how 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 little bit tasty. This is gonna smell and look delicious.
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.
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’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have eggplant casserole with chickpeas and tomato sauce - mussakaa using 9 ingredients and 4 steps. Here is how you can achieve that.
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
- Prepare 1 tablespoon tomato paste, dissolved in 1 cup water
- Take 6 cloves garlic, chopped
- Make ready 2 tablespoons olive oil
- Make ready 1 cup vegetable oil, for frying
- Make ready 1 teaspoon salt
Hearty eggplant casserole can easily serve as a filling meatless entree. The combination of eggplant, tomato sauce, and melted cheese is wonderful. The combination of deeply flavorful, roasted eggplant slices, tangy tomato sauce, and melted mozzarella combine to create a delicious, pizza-like. Moussaka Eggplant Casserole A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals.
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.
Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate! Follow Fine Cooking on your favorite social networks. View full nutritional breakdown of Casserole of Chickpeas, Eggplant, and Tomatoes calories by ingredient. In a kettle, cover chickpeas with fresh water, add some salt, and bring to a boil.
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