Recipe by Damaris Beems
0.0 from 0 votes
Course: HoofdgerechtCuisine: Palestijns, Arabisch, Mediterraan






Totale tijd





A casserole dish is simply fantastic. Especially this one. All tastes come together. You take care of all the preparations and the result never disappoints you. In fact, it’s even more delicious than you expected. Comfort food. And the whole idea that you pit everything nicely in a bowl, knowing that the job is done from your side and the oven takes it further. So fancy. And the oven knows exactly what to do. Kitchen hero. We all know the Greek version of musaka, but this Palestinian is, as far as I am concerned, about ten times better. What am I saying? A hundred times better.


  • 3 aubergines/eggplants

  • 3 red bell peppers

  • 3 onions

  • ten cloves garlic

  • 300 gram chickpeas from a pot or can

  • 4 table spoons tomato puree

  • 1 table spoon cinnamon, round coriander, round cumin and cayenne pepper

  • olive oil

  • salt and pepper

  • cilantro

  • 1 can pealed tomato’s


  • Cut the crown off the aubergines and remove strips from the skin with a cheese slicer. You’re left with a zebra eggplant if you know what I mean. Cut the aubergines into slices of 2 cm and place them on a baking tray on which you have placed a sheet of baking paper. Place the slices next to each other. Drizzle with olive oil and sea salt. Then put them in an oven at 225 degrees for about 35 minutes.
  • In another pan you can now fry the onion, add the garlic after 5 minutes. Add the herbs now. Cut the peppers into pieces, not too small and add these as well. When these have softened, you can add the tomato puree. Stir well. Season with salt and pepper. Then add the chickpeas (drained) and the can of peeled tomatoes. Give it a good stir.
    Remove the aubergines from the oven. Transfer everything to a baking dish.
  • Let all the flavours mix in the oven for about half an hour, at 200 degrees. Then take the dish out of the oven, cut the fresh coriander on top and you can enjoy your meal.

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