Aubergine & Chickpeas Moussaq'a

This could be a great side meal for tomorrow's Eid lunch.  It goes great with all kinds of meat. This also is a great dish for vegetarians, aubergine lovers and one of the recipes I found in cookbook called "When Suzanne Cooks".

For 12 Servings.

3 Large Aubergines
1/3 Cup Olive Oil
2 tbs olive oil
1 onion, chopped finely
6 cloves of garlic, sliced thin
12 tomatoes, diced
1 tsp all spice
1 tsp cinnamon
2 tbs sugar
1 tbs pomegranate syrup
salt and pepper
1 can (about 3/4 cup) chickpeas, rinsed and drained
1/2 cup pine nuts, toasted
1/2 cup chopped mint

Process:

Preheat the oven to 230C.  Peel the aubergines and cut lengthways (about 1 cm thick).  You should get 4 slices from each aubergine.  Brush both sides with olive oil and place on a baking sheet.  Roast until golden brown.  Remove to cool completely.

In a large skillet, heat 2 tbs of olive oil.  Add in the garlic and onions and sautee until soft and translucent.  Add in the chopped tomatoes, allspice, cinnamon, sugar, pomegranate syrup, salt and pepper.  Allow to come to a boil.  Add the drained chickpeas to the tomato sauce.  Lower the heat and leave to simmer and thicken slightly (about 5 minutes).  Lastly, stir in half the amount of pine nuts and set aside.

To serve, put one roasted slice of aubergine on a platter, spoon the tomato chick pea sauce over the thicker side and fold over to cover the filling.  Proceed with the other slices.  Garnish with mint and the remaining toasted pine nuts.  Serve with a salad.  

Musaka od patlidzana i slanutka

Ova musaka  s patlidzanom i slanutkom moze da bude sjajan dodatak bilo kojem jelu od mesa, takodjer izvrsno je vegeterijansko jelo posebno za ljubitelje patlidzana.


Za 12 Posluzivanja

3 Velika Patlidzana
1/3 Solje maslinovog ulja 
2 velike kasike maslinovog ulja
1 luk, sitno isjeckani
6 cehnica bijelog luka, sitno isjeckanog 
12 cherry paradajza
1 mala kasicica all spice zacina
1 mala kasicica cimeta
2 velike kasike secera
1 velika kasika narovog sirupa
So I biber
1 konzerva (3/4 solje) slanutka (prethodno skuhan, ispran i procjedjen)
1/2 solja tostiranih pinjola
1/2 solje isjeckane mente

Proces

Zagrijte rernu na 230C. Ogulite patlidzan i izrezite ga na kriske debljine 1cm. Trebali bi ste dobiti po 4 kriske od svakog patlidzana.

Poprskajte maslinovim uljem patlidzan s obje strane i kriske slozite u pleh za pecenje oblozen papirom za pecenje. Pecite dok ne dobije zlatnu boju a potom ostavite da se potpuno ohlade.

U velikoj tavi zagrijte 2 kasike maslinovog ulja, dodajte bijeli i crveni luk i dinstajte dok ne omeska i dobije staklastu boju.

Dodajte isjecene paradajze, all spice zacin, cimet, secer, narov sirup, so i biber. Pustite da zavriji.  Potom uspite procjedjeni slanutak, smanjite temperature, i ostavite da krcka oko 5 minuta.

Na kraju uspite pola kolicine pinjola i promjesajte. Prilikom sluzenja, kasiku paradajz sosa stavite na siru stranu patlidzana i preklopite da pokrijete fil.  Ukrasiti svjezom mentom i preostalim pinjolama.