- Eggplant1 (peeled and cut into pieces)
- Onion1 (chopped)
- Garlic Cloves5- 6 (peeled and chopped)
- Olive oil3 tablespoon
- Tomatoes2 -3 (chopped)
- Tomato paste1 tablespoon
- Chickpeas1 cup
- Saltto taste
- Dry mintfor garnishing
Featuring: Chefalyofficial & Diana.mohameddd
Food Crowd is welcoming Ramadan with open arms, sharing some delicious recipes with our crowd! 30 days, 30 recipes and 4 talented chefs with surprise guests are coming your way; Welcome to Ramadan with Food Crowd.
In today’s episode, Chef Aly is teaching us a Lebanese treat, and along with him, we have Diana, the talented makeup artist from @diana.mohameddd, adding her graceful element to the show.
An appetizing savory made with chickpeas and fried eggplant for a delightful crunch; Lebanese Mousaka.
In a frying pan, add cooking oil. Next, add the chopped eggplant pieces one by one into the hot oil and fry until crispy and brown. Place the fried eggplants on tissue paper to remove excess oil. Take another pan, add olive oil and fry chopped onions. Once they get transparent, add chopped garlic, chopped tomatoes, and a tablespoon of tomato paste to the mixture. Lastly, add the chickpeas and mix all the ingredients. Finally, add salt to taste. In a pot start layering everything; first, add chickpeas, then crispy eggplants. Keep layering until the pot is full. Put the lid on and let it simmer. Before serving garnish with dry mint.
An easy yet delicious recipe is ready. It is filling and healthy too!
Grab onto the full recipe ingredients from Food Crowd — click on the add to cart option and we will automatically choose budget-friendly prices with quality ingredients for you. Enjoy your Ramadan meal!
Watch the full recipe here: https://youtu.be/Z4wtjjRJMFs