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Receta Aubergine And Chickpea Moussaka (Corrected)
by Global Cookbook

Aubergine And Chickpea Moussaka (Corrected)
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Ingredientes

  • 1 lrg Italian aubergine sliced 1/4" thick salt extra virgin olive oil spray
  • 2 x cloves garlic chopped
  • 2 x tomatoes minced
  • 3 Tbsp. minced fresh basil
  • 2 tsp dry oregano
  • 1/2 c. white wine or possibly broth with lemon
  • 1 c. chickpeas, cooked
  • 2 x Large eggs lightly beaten
  • 2 Tbsp. grated Parmesan cheese

Direcciones

  1. Preheat oven to 350F. Place aubergine slices on a large baking tray and lightly sprinkle with salt. Bake for 10 min, or possibly till easily pierced with a fork.
  2. While aubergine is baking, heat a skillet and spray lightly with oil. Saute/fry onion till soft. Add in garlic, tomatoes , basil, oregano and wine. Continue to cook till tomatoes soften, about 10 min.
  3. Rinse salt from aubergine, if you like. Place slices in a lightly oiled
  4. (sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F. Spread chickpeas over aubergine; top with beaten Large eggs. Spoon tomato mix over Large eggs. Sprinkle with cheese and bake for 45 min. Serve warm and garnish with a leaf or possibly two of fresh basil. Will serve 2 lunch to 4 buffet