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by Lawrence Morris
Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggplant casserole with chickpeas and tomato sauce - mussakaa. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant casserole with chickpeas and tomato sauce - Mussakaa is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Eggplant casserole with chickpeas and tomato sauce - Mussakaa is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. Remove from heat and let it cool. Add the organic tomatoes, chickpeas, water, tomato paste & sea salt.
To get started with this recipe, we must first prepare a few ingredients. You can have eggplant casserole with chickpeas and tomato sauce - mussakaa using 9 ingredients and 4 steps. Here is how you can achieve it.
Moussaka Eggplant Casserole A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Eggplant casserole with chickpeas and tomato sauce - Mussakaa step by step. 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.
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. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers. First, layer the eggplant, squeezing together, and slicing, if need be, to create a flat layer of eggplant (see picture).
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