LEBANESE EGGPLANT MOUSSAKA مسقعة الباذنجان скачать в хорошем качестве

LEBANESE EGGPLANT MOUSSAKA مسقعة الباذنجان

Eggplant Mussaka Recipe **FOLLOW/SUIVEZ **   / wakeislandmusic     / wakeislandmusic     / wakeislandmusic     / wakeisland   https://wakeislandmusic.bandcamp.com/   / wakeislandmusic   ------------------------ This staple of Lebanese cuisine is one of my favorite dishes to cook at home. It's healthy, vegan, vegetarian and absolutely delish ! *Recipe below* There are many versions of this dish, and everyone will tell you they have the best one. This is my personal take on it, which is easy and fast to cook. It's best eaten cold, on a toast or cracker but it's also awesome when heated, over a little bit of rice. Add some Yogurt, Labneh, cream cheese or hot sauce on top for extra fun!Enjoy and please comment for any questions you might have. --- Ingredients: 1 large eggplant 8 tablespoons of olive oil 2 onions, sliced 1 full garlic head, each clove cut in 6 chunks 4 medium tomatoes, cut into small bits 1 can chopped tomatoes (or cubed) 1 can chickpeas, washed 1 tsp chili powder (or more) A dash of cayenne pepper (or more for extra spice) Salt Steps: 1. Preheat oven to 400F 2. Cube the eggplant, place on a baking sheet and drizzle with 2 tbp olive oil and some salt. 3. Cook eggplant in the oven for 30 min. Turn off the oven and you can let the eggplant rest in there. 4. Cook the onions and garlic in 6 tbsp of olive oil, cook 5 minutes 5. Add the chickpeas, cook 5 minutes 6. Add the tomatoes and tomato can, chili powder, salt and cayenne cook until it all blends well (around 5-10min) 7. Add eggplant, cook 5 minutes 8. Cover, and cook for 30 minutes at low temp. --- http://www.wakeislandmusic.com   / wakeislandmusic     / wakeisland   https://wakeislandmusic.bandcamp.com/   / wakeislandmusic      / wakeislandmusic