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I don't have to worry about them disintegrating while stirring over direct heat. Even if I'm not using whole Italian eggplants, I like to finish it in the oven because it allows the eggplant to gently cook in the sauce. But the oven method is how my mom makes it, mainly because she uses the smaller eggplants, which are kept whole and layered with the sauce in a baking dish. Can I add the roasted eggplants to the tomato sauce and cook them on the stove top instead? Having some peel helps the eggplant chunks to hold their shape and not disintegrate.
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If you are bothered by the skin, peel them in a zebra stripes pattern. Young eggplants have more tender skin, while older, larger eggplants have tougher skin. Do I have to peel the eggplants before roasting? Personally, I find it to be an unnecessary step and a waste of one hour. In my experience, I have not noticed a difference and have never had bitter eggplants in all the dishes I've prepared. Some people prefer to do so, claiming that salting the eggplants for one hour draws out the bitter liquid. Meat - This dish is meatless and is meant to be a light meal eaten cold, but if you'd like you can add cooked beef or lamb (ground or cubed) to the tomato sauce if desired and serve it hot over rice.ĭo I need to salt the eggplants before roasting?.
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If you do that, you can use the chickpea broth instead of water when making the tomato sauce. You'll have to soak them overnight and boil them until tender before preparing this recipe. Chickpeas - You can use dry chickpeas instead of canned.I have found that cooking the eggplants in the air fryer or oven result in an equally delicious moussaka without all the added oil. Although delicious, it makes it heavier and more messy to prepare. Fried eggplants - Traditionally, this dish is made with fried eggplants.
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Now add the tomato sauce, water, salt, and fresh cracked black pepper. Once the onions are soft and translucent, add the cooked chickpeas and toss together for one minute.Īdd the diced fresh tomatoes and cook for another minute. Slice the the onion and garlic cloves and sautée them in a large skillet with olive oil over medium heat.
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While the eggplants are roasting, start preparing the sauce.