How to Prepare Speedy Eggplant casserole with chickpeas and tomato sauce - Mussakaa

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something that I’ve loved my whole life. They are nice and they look wonderful.

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. Add the tomatoes, chickpeas, water or tomato juice, salt and pepper. Place the eggplant in a casserole dish and pour the tomato-onion mixture over it.

To get started with this 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 it.

The ingredients needed to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:

1. Get large eggplants, peeled and cut into long thick slices
2. Make ready canned chickpeas
3. Take large tomatoes, peeled and cut into slices
4. Take large onions, cut into thin slices
5. Take tomato paste, dissolved in 1 cup water
6. Take garlic, chopped
7. Get olive oil
8. Get vegetable oil, for frying
9. Prepare salt

The combination of eggplant, tomato sauce, and melted cheese is wonderful. If you like eggplant, I think you will love this cheesy eggplant casserole. The combination of deeply flavorful, roasted eggplant slices, tangy tomato. Mediterranean Chickpea Casserole with Spinach and Feta Evergreen Kitchen.

Steps to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:

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.

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