This traditional Middle Eastern Musakka’a is a comforting, plant-based main dish that relies on deep, savory flavors rather than heavy sauces. The eggplant is fried until golden and tender, absorbing the richness of olive oil, while the chickpeas provide a satisfying texture and protein. Simmered with ripe tomatoes and sweet onions, the dish develops a complex, rustic taste that is perfect for cooler evenings. It is an excellent option for vegan diners or anyone looking for a wholesome, vegetable-forward meal. Serve it warm with crusty Arab bread to soak up the delicious juices. The flavors improve as the dish rests, making it a great candidate for make-ahead dinners or potlucks.
Musakka’A (Baked Eggplant, Tomato & Chick Pea)
Description
This traditional Middle Eastern Musakka'a is a comforting, plant-based main dish that relies on deep, savory flavors rather than heavy sauces. The eggplant is fried until golden and tender, absorbing the richness of olive oil, while the chickpeas provide a satisfying texture and protein. Simmered with ripe tomatoes and sweet onions, the dish develops a complex, rustic taste that is perfect for cooler evenings. It is an excellent option for vegan diners or anyone looking for a wholesome, vegetable-forward meal. Serve it warm with crusty Arab bread to soak up the delicious juices. The flavors improve as the dish rests, making it a great candidate for make-ahead dinners or potlucks.Ingredients
Directions
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Soak the dried chickpeas in cold water for at least 12 hours.
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Drain the soaked chickpeas and place them in a saucepan with fresh water.
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Bring to a boil, then reduce heat and simmer for 2 to 2.5 hours until tender but intact.
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Drain the cooked chickpeas and set aside.
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Preheat the oven to 400 degrees F (200 degrees C).
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Cut the eggplants into 2-inch cubes.
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Heat 1 inch of olive oil in a heavy skillet over high heat.
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Fry the eggplant cubes in batches until lightly browned on all sides, about 5 minutes per batch.
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Transfer the fried eggplant to a 9x14 inch baking dish and spread evenly.
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Slice the onions into 1/4-inch thick slices.
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Fry the onions in the remaining oil over moderate heat until soft and delicately browned, about 8-10 minutes.
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Spread the fried onions and their cooking oil over the eggplant layer.
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Pour an additional 1/2 cup of olive oil over the onions.
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Sprinkle the onions with 1 teaspoon of salt and freshly ground pepper.
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Scatter the cooked chickpeas over the onion layer.
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Cover the chickpeas with the chopped tomatoes.
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Sprinkle with the remaining 2 teaspoons of salt and pepper.
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Pour in the 1.5 cups of water.
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Bring the mixture to a boil on the stovetop.
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Bake in the lower third of the oven for 40 minutes, until vegetables are very tender.
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Allow to cool to room temperature before serving directly from the dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 3g15%
- Sodium 600mg25%
- Total Carbohydrate 45g15%
- Dietary Fiber 10g40%
- Sugars 15g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
