Middle eastern eggplant casserole
Casseroles
This is a remake of a traditional Middle Eastern eggplant dish, called mousaka’a (moo-sak-a-ah). Several variations of this dish can be found in other countries like Turkey and Greek. The famous Greek “moussaka” is somewhat similar, except that it includes meat and cheese, whereas the Middle Eastern or Levantine* dish is vegetarian. <br />Mousaka’a is enjoyed as a cold starter and sometimes can be offered at Lebanese restaurants as a meze dish. It is a popular dish in the region, and even if you don’t exactly appreciate eggplants, I suggest that you give it a try. <br />The original method in making mousaka’a calls for deep frying the eggplants and then adding them to the tomato sauce. Instead of frying, and considering that I prefer to keep this dish healthy, I bake the eggplants in the oven to allow them to release all the retained water while cooking. The trick here is to add salt to release the water, and use paper towels to absorb the salty juice and avoid overcooking the eggplants. An alternative method would be to brush them with some salt and oil and grill them instead. The hearty flavor comes from the classic aromatics; onions and garlic cooked in olive oil, while cherry tomatoes bring a rich tart and sweet flavor to the sauce. My favorite addition is chickpeas and toasted walnuts because they provide a pleasant texture and a high amount of nutrients. <br />
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