Roast aubergines with spiced chickpeas and tomatoes (Musaka’a) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 136) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on April 17, 2021

    Quite good, very easy. I realized upon cutting that one of my eggplants was bad, so I made it with half the eggplant, and I didn’t feel like it suffered for that. I also don’t really love eggplant. Ate with corn tortillas and red cabbage, an interesting but actually quite tasty combination.

  • dc151 on October 31, 2020

    Directions were straightforward, eggplant came out perfectly. I added red peppers along with the onions to give a little more to the crowd i was feeding, and since my eggplants were huge, I added a 28 oz can plum tomatoes. We thought it was great! Falastin's version is still probably my favorite, but this seemed more streamlined and a close second.

  • Lepa on July 21, 2020

    I wasn't happy with how this turned out. It was fine but not great. The flavors were very one-dimensional. I'm striking out with this book lately.

  • imaluckyducky on November 09, 2019

    5 stars. This recipe as written provides a large punch of flavor with very little effort. Unctuous and protein-packed. Brilliant scooped up with flatbread or eaten with a spoon with the Everyday Palestinian salad with each bite. 3yo approved.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.