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 musaqaa.
Musaka’a
Course: VegetablesCuisine: PalestineMusaqa’a 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.
Ingredients
Eggplant, cubed — 1 large
Olive oil — 3 tablespoons
Salt and pepper — to season
Olive oil — 1/4 cup
Onion, chopped — 1
Tomatoes, peeled, seeded and chopped — 3
Chickpeas, cooked and rinsed — 2 cups
Water or tomato juice — 1 cup
Salt and pepper — to season
Directions
- Preheat oven to 400 degrees F. In a large bowl, toss the eggplant 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.
- While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the onions and sauté until translucent. Add the tomatoes, chickpeas, water or tomato juice, salt and pepper. Bring to a boil and stir to heat through, 3 or 4 minutes. Adjust seasoning to taste.
- Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 to 45 minutes, or until bubbling through. Remove and serve hot or at room temperature.
Musaka’a Notes and Variations
- The eggplant can be cut in 1/2-inch rounds and sautéed in hot oil instead of roasting it if you like.
- The chickpeas can be eliminated.
- Add some chopped parsley and/or 1 teaspoon of ground allspice to the tomato-onion mixture if you like.
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