Chickpea and Eggplant Moussaka with Goat Cheese Topping

[Guest guest]

* Exported from MasterCook *

 

Chickpea and Eggplant Moussaka with Goat Cheese Topping

 

Recipe By :Aliza Green

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Chickpea Mixture:

3/4 cup dried chickpeas -- cooked and drained, or 2 cups canned

chickpeas, rinsed and drained

1 large onion -- diced

1 tablespoon chopped garlic

1/2 cup extra-virgin olive oil

1 can plum tomatoes -- (28-ounce) chopped

1/2 cup dry white vermouth

1 tablespoon ground toasted cumin seeds

1 tablespoon ground toasted coriander seeds

3 bay leaves

Salt and freshly ground black pepper

1/4 pound mild goat cheese -- crumbled

Eggplant:

1 firm, shiny eggplant -- (1-pound) cut into 1-inch cubes

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh marjoram leaves -- or 1 tablespoon dried

oregano

1 tablespoon chopped garlic

Kosher salt and freshly ground black

pepper

1 teaspoon hot red pepper flakes -- or Korean red pepper flakes

 

Years ago, I worked as a chef at the well-known White Dog Cafe, an eatery and

gathering place near the University of Pennsylvania. I developed this hearty

casserole dish for the many vegetarian customers we served. It combines a few of

my favorite foods: eggplant, chickpeas, and goat cheese. Many people are afraid

of cooking eggplant because it's so oil-hungry. I've found this method of

hot-roasting eggplant cubes prevents absorption-and it's easy and tasty, too.

 

1. Prepare the Chickpea Mixture: Prepare the chickpeas. Reserve.

 

2. Preheat the oven to 400F. In a medium pan, cook the onion and garlic in the

olive oil over medium heat, until softened but not browned. Add the tomatoes,

vermouth, cumin, coriander, and bay leaves. Bring to a boil. Reduce the heat and

simmer until thickened, stirring occasionally, about 20 minutes. Discard the bay

leaves and season to taste with salt and pepper. Reserve.

 

3. Prepare the Eggplant: Toss the eggplant cubes with oil, marjoram, garlic,

salt and black pepper, and red pepper flakes in a large bowl. Spread out in a

single layer on a large shallow baking pan. Roast for 20 minutes, then shake the

pan to release the eggplant and turn the pieces over so they cook evenly. Return

to the oven and bake for 20 minutes longer or until the eggplant is brown and

crusty on the outside and creamy on the inside. Spread on the bottom of either 1

large shallow baking dish about 2 quarts or 6 individual ovenproof casserole

dishes. Reserve.

 

4. Stir the chickpeas into the onion mixture and cook about 10 minutes, or until

somewhat thickened. Spread the chickpea mixture over the eggplant in the dish,

then top with the crumbled goat cheese. (The dish may be prepared to this point

up to 2 days before finishing. Cover and refrigerate.)

 

5. When ready to serve, preheat the oven to 400F. Bake for 30 minutes or until

bubbling and the cheese is browned. Allow the dish to cool for 5 or 10 minutes

before serving.

 

TOASTING SEEDS

 

I toast whole seed spices such as cumin, coriander, allspice, fennel, anise, and

nigella to intensify their flavors. To toast, heat a small skillet (preferably

uncoated, such as steel or cast-iron) without any oil until quite hot. Add about

1/4 cup of the whole seeds and toast, shaking occasionally just until the seeds

are lightly browned and fragrant, about 4 minutes. (Watch the spices carefully

at this point; you don't want blackened bitter seeds.) Remove from the heat, and

cool to room temperature. Grind in a small coffee grinder, preferably reserved

for spices. Alternatively, crush the seeds using a mortar and pestle. Using a

funnel, pour into a reserved clean small glass jar, such as an empty spice,

mustard, or jelly jar and cover tightly. The toasted spices will keep quite well

for 2 to 3 months.

 

 

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 252 Calories; 27g Fat (94.6% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0