Aubergine, chickpeas & tomato traybake
(Serves 6)
Celebrating World Vegetarian Day (1st Oct), a Lebanese vegan favourite in Café Najat called Mousaqa’a, is best way to celebrate. It literally means “cold dish” & great eaten hot or cold for lunch/ dinner. Served alongside with a big side salad & bread. Can last 4 days in fridge!
Ingredients:
2 large aubergines (eggplants) peeled & cut into large chunks
2 large onions thinly sliced in wedges
1 large whole bulb garlic, cloves sliced
2 x 400g tinned chopped tomatoes
2 x 400g tinned chickpeas
7-9 salad tomatoes, circular slices
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Sea salt - 1 tsp or to taste
4-6 tbsp light olive oil
Roast aubergine chunks coated with oil in Pyrex / ovenproof dish greased with oil, for 30 mins in pre-heated oven gas mark 9 or equivalent.
Fry onions & garlic in large pan with 2 tbsp oil on medium heat until golden brown.
Add spices & salt to taste.
Next add chopped tomatoes & allow to boiling bubbling point.
Add chickpeas, stir & add hot water to pan to surface level (appx.500ml).
Allow to boiling point & simmer for 10-15 mins.
When aubergines are ready & soft to touch, take out of oven, add chickpeas mix over aubergines, levelling out.
Cover aubergine & chickpeas with tomato slices.
Place traybake back in oven & bake for 45 mins.
It should be cooked until tomatoes roasted to liking. Be careful when removing from oven as very hot & still boiling in Pyrex.
⚠️All products shown are our own purchases & not sponsored⚠️
🎼Music by Sami Clark - Tesslam Ya Lebnan🎼
⁉️If you have a question, please leave a comment below and I will try to help. ⁉️
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Негізгі бет Тәжірибелік нұсқаулар және стиль Lebanese Vegan Aubergine, Chickpeas & Tomato Traybake (Mousaqa’a) - easy recipe!
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