Musakka'a (baked eggplant, tomato chick pea

1 1/2 c dried chick peas
1 olive oil
2 md eggplants,(about 1 lb. ea.) cut into 2 inch cubes
3 md onion,peeled and cut into 1/4 inch thick slices
3 t salt
1 black pepper,freshly ground
12 md tomato,fresh, ripe, peeled,seeded finely chopped
1 1/2 c water

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 temperatu

"Arabian recipe - Discover how to cook this Arabian recipe free. Ideas for dinner to cook a healthy recipe. Delicious Arabian recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: alestina

Rate this recipe (2 votes)

895 people have saved this recipe

musakkaabakedeggplanttomatochickpea112cdriedchickpeas1oliveoil2mdeggplantsabout1lbeacutinto2inchcubes3mdonionpeeledandcutinto14inchthickslices3tsalt1blackpepperfreshlyground12mdtomatofreshripepeeledseededfinelychopped112cwaterstartingadayaheadwashthedriedchickpeasinasieveundercoldrunningwaterthenplacetheminalargebowlorpanandaddenoughcoldwatertocoverthemby2inchessoakatroomtemperatu

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

INGREDIENTS ====================
1 1/2 c yogurt
1 cucumber
1 T fresh dill or
1 t dill weed,Dried
1 salt and pepper
PREPARATION ====================

Put the yogurt in a bowl. Peel and chop the cucumber finely and add
to the yogurt. Add finely chopped dill and salt and pepper taste and
mix well. Refrigerate 1/2 hour before serving. May be used as a
substitute for salad.