Eggplant and chickpeas mussakka
Cut
about 750g of eggplant in 1 inch pieces. Sauté in generous amount olive
oil until soft. Remove from frying pan, add salt and black pepper and
put in ovenproof dish.
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Eggplant and chickpeas mussakka |
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Cut
about 750g of eggplant in 1 inch pieces. Sauté in generous amount olive
oil until soft. Remove from frying pan, add salt and black pepper and
put in ovenproof dish. |
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| Slice 3-4 onions, sauté in leftover oil (if none is left, add more) on low heat until soft. Onions should not get brown, only light yellow. Place on top of eggplant pieces. | ||||
| Add two cups (or more) of boiled chickpeas. Tinned chickpeas can be used, but must be rinsed thoroughly. Top with 1 1/2 - 2 cups of chopped tomatoes, add salt and black pepper, (optional: chili powder). Add enough hot water to nearly cover contents of baking dish. Bake at moderate heat. To prevent surface from browning, cover with aluminum foil. | ||||
| Source: | ||||
| I wrote this recipe down as I remember it from an old Time/Live book on Arab food . The book seems to be out of print since at least 15 years. | ||||
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