Aubergine with Tomatoes

Name: Aubergine with Tomatoes (Moussaka‘a)
Cuisine: Palestinian
Ingredients: ½ cup tomato juice; 1 tbs finely chopped hot pepper; 1 tsp salt; ½ tsp pepper; ½ tsp allspice; ¾ cup olive oil; 3 tbs olive oil; 1 big onion; 4 tomatoes; Big rihawi aubergines, about 800 g (1 lb 14 oz)

Moussaka‘a

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Rihawi aubergines, baladi tomatoes and olive oil from the grove sum up in one dish the best that the land can offer. A successful moussaka‘a is enjoyed down to the last bite for the lucky one who gets to wipe out the last trace of sauce with fresh kmaj or tabun bread.

Ingredients

Big rihawi aubergines, about 800 g (1 lb 14 oz)
¾

Asia
Palestine
Starter
Side dish
Gluten-free
Vegan

Method

Peel the aubergines and cut across into medium-thin slices. Sprinkle them generously with salt and set them aside for 30 minutes. This procedure is important to reduce the amount of oil absorbed by the aubergines.

Pat them dry and fry them over a medium heat a few slices at a time in hot oil until they are golden. When they are done, remove them from the pan and put them immediately on