(Baked Eggplant, Tomato and Chick Pea|
Musakka'a (Baked Eggplant, Tomato and Chick Pea
1 1/2 c Dried chick peas; (garbanzos
;or drained canned chick pea
;thoroughly drained & rinsed
;under cold water
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
1 1/2 c Water
NOTE: Starting a day ahead, wash the dried chick peas in a sieve under
cold running water, then place them in a large bowl or pan and add enough
cold water to cover them by 2 inches. Soak at room temperature for at least
12 hours. Drain the peas and place them in a heavy 2 to 3 quart saucepan.
Add enough 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 hours until the peas are tender but still
intact. Replenish with more boiling water from time to time if necessary.
Drain the peas in a sieve or colander. (Canned chick peas require no
cooking and need only to be drained and rinsed thoroughly under cold
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 minutes, or until
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 evenly.
Add the onions to the oil remaining in the skillet and, stirring
frequently, cook over moderate heat for 8 to 10 minutes, or until they are
soft and delicately browned. watch carefully for any signs of burning and
regulate the heat accordingly.
Spread the onions and all of their cooking oil on top of the eggplant and
pour over them an additional 1/2 cup of olive oil. Sprinkle the onions with
1 teaspoon 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
teaspoons of salt and a few grindings of pepper and pour in the water.
Bring the musakka'a to a boil on top of the stove, then bake in the lower
third of the oven for 40 minutes, or until the vegetables are very tender.
Cool the musakka'a to room temperature and serve directly form the baking
dish, accompanied by Arab bread.
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Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: email@example.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini