Ingredients
- 100 g dried chickpeas
- 2 Eggplants
- 2 Onions
- 3 Garlic cloves
- 400 g diced tomatoes small can
- 2 TBSP Tomato paste
- 50 ml Water
- 4 TBSP Olive oil
- 1 pinch Cinnamon
- 1 handful flat leaf parsley chopped
- Salt, pepper
Zubereitung
- Soak the chickpeas in water overnight.
- drain the soaked chickpeas and spread them between two kitchen towels. Now run the bottom of a saucepan over the covered chickpeas with gentle pressure.
- The chickpeas should now have lost their skin and most of them should have been halved. Sort out the skin and halve the remaining chickpeas.
- Cut off the stem of the aubergine and slice the aubergine lengthwise.
- Lay out kitchen paper on plates.
- Aubergines either deep-fry on both sides in the deep fryer or fry in the frying pan until golden brown.
- Leave the fried aubergines to cool on the kitchen paper.
- Cut the onions into half rings and crush the garlic - fry both in a pan with oil for 5 minutes over medium heat.
- Now fry the tomato paste briefly.
- Then add the diced tomatoes, the chickpeas and the water and let the sauce bubble, covered, over a medium heat for 10 minutes.
- Season the tomato sauce with salt, pepper and cinnamon.
- Place the fried aubergine slices in the sauce, turn off the heat and leave to infuse for at least 30 minutes.
- Garnish the musaka'a with chopped parsley when serving.
Notes
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Nährwerte
Calories: 429kcal | Carbohydrates: 84g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 306mg | Potassium: 2233mg | Fiber: 22g | Sugar: 30g | Vitamin A: 754IU | Vitamin C: 40mg | Calcium: 250mg | Iron: 6mg