Step-by-Step Guide to Cook Perfect Eggplant casserole with chickpeas and tomato sauce - Mussakaa

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Eggplant casserole with chickpeas and tomato sauce - Mussakaa. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Eggplant casserole with chickpeas and tomato sauce - Mussakaa Recipe. Moussaka, A hearty eggplant casserole with lamb meat plunged in rich tomato sauce, that is naturally gluten free. This is the perfect healthy comfort meal!

You can have Eggplant casserole with chickpeas and tomato sauce - Mussakaa using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Eggplant casserole with chickpeas and tomato sauce - Mussakaa

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

Pour ½ of the remaining tomato sauce mixture over all of the layers and spread evenly.Layer the remaining eggplant and potato slices over the sauce, reserving a few slices to decorate the top later.Layer the remaining onion slices on top of the eggplants and potatoes.Pour the rest of the chickpeas and tomato sauce over the dish.

Eggplant casserole with chickpeas and tomato sauce - Mussakaa step by step

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..

Remove the basil sprig, and stir in the drained chickpeas.Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt.Remove from heat and let it cool.

It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk is whisked into a butter-flour mixture.Add all the other seasoning and the tomato sauce and cook for another few minutes.Taste and adjust the seasoning; Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato.Add the potato in spoonfuls and gently flatten using a spoon.Create grooves on the top using a fork.