Eggplant Moussaka with Chickpeas
(Nohutlu Patlican Musakka - Afyon)
1 medium eggplant
150 gr lean ground beef
1 onion, sliced
1/2 cubanelle pepper, diced
2 tbsp crushed tomato
1/2 cup chickpeas, in can, washed and drained
1/2 cup warm water
1/2 cup sunflower oil
Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically in 3-4 pieces, each about 1 inch thick. Then cut again horizontally, each piece about 2 inches long. Soak in water with a tablespoon of salt for about 30 minutes. Then dry with paper towels.
Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.
Meanwhile, cook the ground beef with the onions, salt and pepper. Then add the cubanelle pepper, crushed tomato and chickpeas and cook for about 2 more minutes.
Lay out the eggplant pieces in ovenproof dish. Put the beef mixture over the eggplants. Pour half a cup of water on top. Preheat the oven to 400 F (200 C). Place the dish on middle rack of the oven and cook for about 30 minutes.
Serve Eggplant Moussaka with Bulgur Pilaf and Cacik on the side.
Labels: Lamb- Beef -Veal