Eggplant and Chickpea Musakka

Ingredients

• 2 ½ cups whole chickpeas
• 1.5 kg small black eggplants
• 2 medium dry onions
• 4 large tablespoons vegetable oil for frying the onions
• 2 tablespoons tomato paste
• 4 cups water
• Salt, to taste
• Click the following link for more delicious eggplant recipes: How to Make Sheikh Stuffed Eggplant

Method

1. Soak the chickpeas overnight, then wash and boil them until tender; drain and let them cool.
2. Remove the skins from the chickpeas and split them in half — either before or after boiling, depending on which method you find easier.
3. Trim the stem from each eggplant with a knife, then peel it halfway.
4. Using a thin knife, slit each eggplant lengthwise without cutting it all the way through.
5. Fry the eggplants in plenty of hot oil until cooked through, then place them on kitchen paper or in a colander.
6. Chop the onion and fry it in a pot with oil until it softens and is cooked.
7. When the onion is cooked, add the cleaned, peeled chickpeas and stir.
8. In a bowl, dissolve the tomato paste with salt in water, then pour it over the chickpeas and onion, stir briefly and simmer over low heat until it comes to a boil.
9. After boiling, add the eggplant and arrange the pieces side by side.
10. Cover the pot and simmer over low heat for 1 to 1¼ hours, stirring gently from time to time so the eggplant keeps its neat, intact shape.
11. Transfer the eggplant and chickpea musakka to a serving dish and either let it cool or serve it hot.
12. Note: Eggplant and chickpea musakka is especially delicious when chilled in the fridge for a while before serving; you can serve it with sweet green peppers.
13. Hanadi Al-Ayass
14. Click the following link for more delicious eggplant recipes: How to make Sheikh Mahshi eggplant