Moussaqa’a

Moussaqa’a in Arabic means “cold.” This is how it is best eaten. It is made with a little olive oil and is totally vegetarian.It is so simple to prepare. Both the sauce and the eggplants can be prepared ahead of time and assembled in minutes.

SERVINGS: 12

INGREDIENTS:

• 3 large eggplants
• ¼ cup olive oil and peanut oil mixture
• 2 Tbsp olive oil
• 1 onion, finely chopped
• 6 cloves of garlic, thinly sliced
• 12 tomatoes, diced
• 1 tsp allspice
• 1 tsp cinnamon
• 2 Tbsp sugar
• 1 Tbsp pomegranate molasses
• Salt and pepper
• About ¾ cup cooked chickpeas, rinsed and drained if canned
• ½ cup toasted pine nuts
• ½ cup chopped fresh mint

INSTRUCTIONS:

1. Preheat the oven to 450°F. Peel the eggplants and cut them lengthwise into slices about ½ inch thick.
2. Brush both sides of the eggplant slices with the olive oil and peanut oil mixture, and place them on a baking sheet. Roast the slices until they turn golden brown, flipping them over halfway through the cooking time. This should take about 15 minutes in total. Allow the roasted eggplant slices to cool completely.
3. In a large frying pan, heat 2 tablespoons of olive oil. Add the finely chopped onion and sliced garlic to the pan, and sauté them until they become soft and translucent.
4. Add the diced tomatoes, allspice, cinnamon, sugar, pomegranate molasses, salt, and pepper to the pan. Allow the mixture to come to a boil.
5. Add the drained chickpeas to the tomato sauce. Lower the heat and let it simmer and thicken slightly for about 5 minutes. Stir in half of the toasted pine nuts.
6. To serve, place one slice of roasted eggplant on a platter. Spoon the tomato chickpea sauce over the thicker side of the eggplant slice, and then fold it over to cover the filling. Repeat this process with the remaining eggplant slices.
7. Garnish the dish with chopped fresh mint and the remaining toasted pine nuts.
8. Serve the moussaqa’a with a salad. It can also be served as a side dish with grilled meat.