Musaka'a

Name: Musaka'a
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Palestinian & Jordanian
Ingredients: 1 large organic eggplant; 3 tbsp and 1/4 cup organic light tasting extra virgin olive oil; sea salt & freshly ground black pepper; 1 organic onion; 3 organic fresh tomatoes; 1.5 cup organic chickpeas; 1 cup water; 2 tbsp organic tomato paste; 0.333 cup organic parsley

Aubergine, chickpeas and tomatoes come together in this Palestinian and Jordanian dish, roasted in the oven.

1 hr 10 min · Serves 4 · Medium

Ingredients

1 large organic eggplant, cubed
3 tbspand 1/4 cup organic light tasting extra virgin olive oil, separated
sea salt & freshly ground black pepper, to taste
1 organic onion, chopped
3 organic fresh tomatoes, chopped (not canned)
354.88 mlorganic chickpeas, cooked and rinsed (or canned)
236.59 mlwater
2 tbsporganic tomato paste
78.78 mlorganic parsley, chopped fine

Method

Start cooking mode

Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Preheat oven to 400°F. In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste.
2
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.
20 min
3
While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent.
4
Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
4 min
5
Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature.
40 min