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

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Notes about this recipe

  • et12 on March 23, 2025

    Some nice, fresh flavours here. I would put just a bit of salt on the tomatoes before popping them in the oven next time.

  • chawkins on August 01, 2024

    Delicious but somewhat time consuming. I made half a recipe with garden eggplants, tomatoes, peppers and onion. Also started with half a cup of dry chickpeas that I cooked in the IP for 40 minutes. Served with grilled sausage.

  • pamacea on June 22, 2024

    Perfection! I only eat meat on weekends (my nod to doing more for then environment while being too undisciplined to give it up altogether) so I substituted ground beef for chick peas, but will definitely make the chick pea version for mid week meals!

  • Rinshin on March 22, 2024

    I followed the recipe without changes and I would not change a thing. It is superb as it is. Takes some time baking in stages so best to give two hours for prep and baking. Served with pork rib and cheese biscuit. Goes great with sweeter full body red wine like zin. Photo added.

  • catmummery on November 25, 2023

    this is super simple to make, just takes cooking time but worth the wait - lovely rich flavours; lovely comforting winter supper - had with some merguez sausages but could easily have as standalone dish. Looking forward to the leftovers!

  • Dinovino on October 15, 2023

    Tinned fava beans work in place of chickpeas, was a little short on aubergine so added a little courgette, excellent recipe.

  • StokeySue on November 15, 2021

    I really liked this version of Musaqa'a, and following the instructions I cut thicker slices of aubergine and baked them at a higher temperature that I would have done if not instructed, I find this book is adding lots of little tweaks like this to my technique. I did have to tweak the spicing a little as I can't eat some spices currently

  • Jane on September 12, 2021

    I did enjoy this though I think it would work better as a side rather than the main dish, or at least for non-vegetarians/vegans. I did go off-piste a little as I didn't have enough eggplant so added a zucchini to the roasted veg and also squeezed in some Sun Golds on the top.

  • dc151 on March 19, 2021

    One of my favorite meals ever!!

  • 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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