Palestine | Vegetables & Beans | Chickpeas | Eggplant | Tomatoes

Musaka'a

(Palestinian eggplant baked with tomatoes & chickpeas)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil 3 Tbsp
Eggplant cubed 1 large
Salt & pepper to season
 
Olive oil 1/4 cup
Onion chopped 1 each
Tomatoes peeled, seeded, chopped 3 each
Chickpeas cooked, rinsed 2 cups
Water or tomato juice 1 cup
Salt & pepper   to season

METHOD

Basic Steps:  Roast → Sauté → Bake
  1. Preheat oven to 400º. In a large bowl, toss eggplant with olive oil, salt and pepper. Spread in a roasting pan and roast in the oven for 15-20 minutes, or until lightly browned and softened.
  2. While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the onions and sauté till translucent. Add tomatoes, chickpeas, water or tomato juice and seasonings. Bring to a boil and stir to heat through. Adjust seasoning.
  3. Place the eggplant in a casserole dish and pour the tomato-onion mixture over all. Place in oven and bake for 40-45 minutes, or until bubbling through.
  4. Remove and serve hot or at room temperature.

VARIATIONS

  • The eggplant can be cut in 1/2" rounds and sautéed in hot oil instead of being roasted.
  • The chickpeas are sometimes eliminated.
  • Add some chopped parsley and/or 1 tsp allspice to the tomato-onion mixture if you like.

NOTES

  • Musaqa'a (moo-sa-KAH) is similar to French ratatouille. Though the pronunciation is the same, and both contain eggplant, this vegetarian dish is not the same as Greek moussaka.
  • Also spelled musakka'a or musaqa'a.