Aubergine, chickpea and tomato bake (Musaqa’a) from Falastin: A Cookbook (page 170) by Sami Tamimi and Tara Wigley

  • green peppers
  • ground cinnamon
  • ground cumin
  • aubergines
  • garlic
  • onions
  • caster sugar
  • tomato purée
  • tomatoes
  • chilli flakes
  • coriander sprigs
  • tinned chickpeas
  • tinned chopped tomatoes

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

  • Mayandbill on February 14, 2021

    Simple and tasty with a lovely, spicy, cinnamony warmth. Used red rather than green peppers as that’s all I had so probably sweeter than intended.

  • Astrid5555 on September 27, 2020

    Excellent! Had some tomatoes and eggplants that needed using up, great recipe to do so! Served with rice. Already looking forward to the leftovers for lunch tomorrow.

  • Tee.Tee on August 16, 2020

    This was so flavorful! Easy to make and better leftover. Will be doing repeats of this deliciousness.

  • clkandel on July 15, 2020

    Love the flavors of this dish. Easy to assemble early in the day and then just bake later for dinner. Served this with the Za’atar bread (Aqras za’atar). Great combo.

  • aargle on May 01, 2020

    I did not have really high expectations but had eggplant and tomatoes that I wanted to use. I was delighted with the outcome and the fact the whole family demolished it and praised the dinner - it did help that I served it with some very nice sausages. Will repeat!

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