Musakka'a (Baked Eggplant, Tomato and Chick Pea
| Yield: | 6 Servings |
| Categories: | Middle Eastern, Arab States, Vegetables, Eggplant |
| 1 1/2 | c | Dried chick peas; (garbanzos |
| ;or drained canned chick pea | ||
| ;thoroughly drained & rinsed | ||
| ;under cold water | ||
| Olive oil | ||
| 2 | md | Eggplants; (about 1 lb. ea.) |
| ;washed but not peeled and | ||
| ;cut into 2 inch cubes | ||
| 3 | md | Onion; peeled and cut into |
| ;1/4 inch thick slices | ||
| 3 | ts | Salt |
| Black pepper; freshly ground | ||
| 12 | md | Tomato; fresh, ripe, peeled, |
| ;seeded & finely chopped or | ||
| ;4 cups chopped, drained | ||
| ;canned tomatoes | ||
| 1 1/2 | c | Water |
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