PALESTINIAN EGGPLANT🍆 BAKED WITH TOMATOES🍅 AND CHICKPEAS- Musaqa’a
Another fantastic and absolutely delicious dish inspired from Falastin by Sami_Tamimi and Tara.Wigley and this reminds me of a French with layered and baked round slices of eggplant and tomatoes:) This is a hearty, humble, and healthful dish and exactly what I enjoy- creating vegetables, lentils, beans or meat casseroles that can be brought from oven to table.
Palestinian recipes feel close to home to me; similar ingredients but new flavors and combinations. I served musaqa’a with warm and it will also go well with roti, fulkas or rice. Tagging and Deborah at rainydaybites and we are cooking through Falastin this month. I have my version of the recipe below-
1-2 Eggplant, sliced round
1/3 cup Olive oil
Salt and pepper to season
6 Garlic cloves
1 Onion, chopped
4 Tomatoes, sliced
2 tsp Tomato paste
2 cups Chickpeas, cooked and rinsed
2 green bell pepper cut into chunks
1 cup Water or veg stock
1 tsp cumin
1/2 tsp cinnamon
1/2 cup chopped cilantro
1. Preheat oven to 400°F. In a large bowl, toss the together with 3 tablespoons of olive oil, salt and pepper. Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
2. While the eggplant is roasting, heat the olive oil in a large skillet over medium heat. Add the onions and sauté until translucent. Add the water or veg stock, salt and pepper. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
3. Place the eggplant in a dish and pour the chickpea tomato-onion mixture over it. Placd another layer of eggplant and tomatoes and place back in the oven and bake for 40-45 minutes, or until bubbling through. Remove and add cilantro and serve hot♨️.