Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas Recipe
    Lost? Site Map

    Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas

    Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas. Photo by UmmBinat

    1/1 Photo of Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    UmmBinat's Note:

    A delicious vegitarian dish. "Musaqa'a (moo-sa-KAH) is similar to French ratatouille. Though the pronunciation is the same, and both contain eggplant, this vegetarian dish is not the same as Greek moussaka. Also spelled musakka'a or musaqaa." Modified from a recipe found on,

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4


    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste.
    3. 3
      Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
    4. 4
      While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent.
    5. 5
      Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
    6. 6
      Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature.
    7. 7

    Ratings & Reviews:


    Nutritional Facts for Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.4
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 345.7 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 10.6 g
    Sugars 7.8 g
    Protein 7.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes