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Рецепт Musakka'a (Baked Eggplant, Tomato And Chick Pea
by Global Cookbook

Musakka'a (Baked Eggplant, Tomato And Chick Pea
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Ингредиенты

  • 1 1/2 c. Dry chick peas, (garbanzos or possibly liquid removed canned chick pea thoroughly liquid removed & rinsed under cool water
  •     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
  •     Black pepper, freshly grnd
  • 12 med Tomato, fresh, ripe, peeled, seeded & finely minced or possibly 4 c. minced, liquid removed canned tomatoes
  • 1 1/2 c. Water

Инструкции

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cold the musakka'a to room temperature and serve directly form the baking dish, accompanied by Arab bread.
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