Musaka'a, Roasted Eggplant with Spiced Chickpeas & Tomatoes
Yasmin Khan's book, 'Zaitoun', celebrates the culinary heritage of Palestine, highlighting delicious dishes that transcend borders. This recipe offers a taste of cultural connection and peace.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wellspentmarket.com.
Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Stove
- Wooden spoon
Ingredients
- 1 eggplant
- Italian fine sea salt, to taste
- Madre Terra extra virgin olive oil, as needed
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of New York Shuk's Ras El Hanout
- 4 medium tomatoes, chopped
- 2 cups of cooked garbanzo beans
- 2 teaspoons of sugar
- chopped herbs (I used arugula, mint, and parsley)
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