Musakkaa Batinjan Maa Hummos

Eggplant slices cooked with minced meat and peeled, halved chickpeas

🥄 Ingredients

• 2 kg slightly thin eggplants
• 500 g minced meat
• 1 medium onion
• 100 g chickpeas (optional)
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp ghee for frying the eggplant
• 1 cup water

👩‍🍳 Instructions

1. The day before, soak the chickpeas with a quarter teaspoon of baking soda and plenty of water. Leave them to soak. The next day, rinse them to remove the baking soda and peel them by pressing each chickpea between your fingers to split it in half. Then, add enough water to cover them and parboil them. Place them on a plate until needed.
2. Wash the eggplant and cut it into slightly thick slices with the peel on. Let them dry.
3. Heat ghee in a pot over medium heat. Add the eggplant slices to the hot ghee and sauté until they turn a light golden brown.
4. Chop the onion and prepare the meat in a separate pot while you sauté the eggplant to save time. Cover and let it cook separately.
5. Once you have finished frying the eggplant, add it and the chickpeas to the meat. Stir well and let it cook for 15 minutes, or until the eggplant is fully cooked.

🌹 Decoration

Garnish the moussaka dish with slices of green and red bell peppers.