Hi, I’m Joana. Today, we’re going to make eggplant casserole with chickpeas and tomato sauce - mussakaa recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa Recipe
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something that I have loved my entire life. They are nice and they look fantastic.
To bewith this particular recipe, we must first 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 cook it.
The ingredients needed to make Eggplant casserole with chickpeas and tomato sauce - Mussakaa:
- Take 3 large eggplants, peeled and cut into long thick slices
- Get 1 cup canned chickpeas
- Get 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Make ready 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Make ready 2 tablespoons olive oil
- Get 1 cup vegetable oil, for frying
- Prepare 1 teaspoon salt
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.
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