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Ingredients
- 1Â 1/2 c. Dry chick peas, (garbanzos or possibly liquid removed canned chick pea thoroughly liquid removed & rinsed under cool water
- Â Â Extra virgin olive oil
- 2 med Eggplants, (about 1 pound ea.) washed but not peeled and cut into 2 inch cubes
- 3 med Onion, peeled and cut into 1/4 inch thick slices
- 3 tsp Salt
- Â Â Black pepper, freshly grnd
- 12 med Tomato, fresh, ripe, peeled, seeded & finely minced or possibly 4 c. minced, liquid removed canned tomatoes
- 1Â 1/2 c. Water
Directions
- NOTE: Starting a day ahead, wash the dry chick peas in a sieve under cool running water, then place them in a large bowl or possibly pan and add in sufficient cool water to cover them by 2 inches. Soak at room temperature for at least 12 hrs. Drain the peas and place them in a heavy 2 to 3 qt saucepan.
- Add in sufficient fresh water to the chick peas to cover them completely and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for about 2 to 2 1/2 hrs till the peas are tender but still intact. Replenish with more boiling water from time to time if necessary.
- Drain the peas in a sieve or possibly colander. (Canned chick peas require no cooking and need only to be liquid removed and rinsed thoroughly under cool running water.)
- Preheat the oven to 400 degrees (F). In a heavy 12 inch skillet, heat about 1 inch of oil over high heat almost to the smoking point. Drop in the eggplant cubes and, stirring frequently, cook for about 5 min, or possibly till they are lightly browned on all sides. With a slotted spoon, transfer them to a 9 by 14 by 2 1/2 inch baking/serving dish and spread them out proportionately.
- Add in the onions to the oil remaining in the skillet and, stirring frequently, cook over moderate heat for 8 to 10 min, or possibly till they are soft and delicately browned. watch carefully for any signs of burning and regulate the heat accordingly.
- Spread the onions and all of their veg. oil on top of the eggplant and pour over them an additional 1/2 c. of extra virgin olive oil. Sprinkle the onions with 1 tsp. of the salt and a few grindings of pepper. Scatter the chick peas on top, and cover them with the tomatoes. Sprinkle with remaining 2 tsp. of salt and a few grindings of pepper and pour in the water.
- Bring the musakka'a to a boil on top of the stove, then bake in the lower third of the oven for 40 min, or possibly till the vegetables are very tender.
- Cold the musakka'a to room temperature and serve directly form the baking dish, accompanied by Arab bread.
- 75 of 116
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 665g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 34 | 11% |
| Total Fat 4.05g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1197mg | 50% |
| Potassium 1689mg | 48% |
| Total Carbs 58.89g | 16% |
| Dietary Fiber 20.8g | 69% |
| Sugars 20.05g | 13% |
| Protein 14.94g | 24% |
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