Hello, I’m Elise. Today, I’m gonna show you how to make eggplant casserole with chickpeas and tomato sauce - mussakaa recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna 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
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To begin with this recipe, we have to 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 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
- Get 1 cup canned chickpeas
- Prepare 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Prepare 1 tablespoon tomato paste, dissolved in 1 cup water
- Get 6 cloves garlic, chopped
- Prepare 2 tablespoons olive oil
- Take 1 cup vegetable oil, for frying
- Make ready 1 teaspoon salt
Instructions 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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