Simple Way to Make Favorite Eggplant casserole with chickpeas and tomato sauce - Mussakaa

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Tomato-meat sauce: - As the eggplants are roasting, start preparing the sauce by pouring the remaining oil in a large pot. Assembling the casserole: - Create an indentation in the eggplant slices by pushing the centre down with your fingers - Spoon some sauce to fill the eggplant "cup" - Repeat. 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.

To begin with this particular recipe, we must prepare a few components. You can cook eggplant casserole with chickpeas and tomato sauce - mussakaa using 9 ingredients and 4 steps. Here is how you can achieve it.

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

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

Place a heavy casserole or bowl on top of the eggplant, pressing down to. Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Eggplants, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped with breadcrumbs.

Instructions 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.

There are a million variations and additions that you can make to this recipe! 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! Mediterranean Chickpea Casserole with Spinach and Feta Evergreen Kitchen. Eggplant, Potato, and Chickpea Casserole MyRecipes.

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