A healthy combo of chickpeas, eggplant, tomatoes, onions + spices
Ingredients
1 large eggplant, about 2 pounds
1/4 cup extra virgin olive oil
1 onion, sliced very thin
1 Tbsp minced garlic
4 large tomatoes
2 Tbsp tomato paste
1 tsp baharat seasoning (or 1/2 tsp paprika, 1/4 tsp cumin and 1/4 tsp grated nutmeg)
1/4 tsp cinnamon
Pinch of dried hot chili flakes (or to taste)
1 3/4 cup chickpeas, cooked or canned and drained
Salt + pepper, to taste
Parsley or cilantro for garnish
Instructions
Peel the eggplant and slice into 1-2 inch chunks
Chop the tomatoes
Preheat oven to 425º
Mix eggplant with olive oil, place the eggplant slices on a parchment-lined baking tray and roast for 20 min
While eggplant is roasting, heat 2 Tbsp olive oil over medium heat in a pan
Sauté onion on low-med for 10 min, stirring frequently until the onions are very tender and starting to caramelize. The longer you cook it the sweeter it will become
Add the garlic, and sauté for another min
Add the tomato paste and seasonings and continue sautéing for another minute or two until fragrant
Stir in the tomato and bring to a simmer letting the mixture cook for about 5 min until thick and fragrant
Add salt and black pepper to taste
Stir in the roasted eggplant and chickpeas and continue to cook for another 5 min until the mixture is thick and stew-like
Garnish with fresh chopped parsley or cilantro
Serve warm or at room temperature, not hot
Adapted from and thanks to Tori Avey
Mnazeleh - Middle Eastern Chickpea + Eggplant Stew
A healthy combo of chickpeas, eggplant, tomatoes, onions + spices
Ingredients
1 large eggplant, about 2 pounds
1/4 cup extra virgin olive oil
1 onion, sliced very thin
1 Tbsp minced garlic
4 large tomatoes
2 Tbsp tomato paste
1 tsp baharat seasoning (or 1/2 tsp paprika, 1/4 tsp cumin and 1/4 tsp grated nutmeg)
1/4 tsp cinnamon
Pinch of dried hot chili flakes (or to taste)
1 3/4 cup chickpeas, cooked or canned and drained
Salt + pepper, to taste
Parsley or cilantro for garnish
Instructions
Peel the eggplant and slice into 1-2 inch chunks
Chop the tomatoes
Preheat oven to 425º
Mix eggplant with olive oil, place the eggplant slices on a parchment-lined baking tray and roast for 20 min
While eggplant is roasting, heat 2 Tbsp olive oil over medium heat in a pan
Sauté onion on low-med for 10 min, stirring frequently until the onions are very tender and starting to caramelize. The longer you cook it the sweeter it will become
Add the garlic, and sauté for another min
Add the tomato paste and seasonings and continue sautéing for another minute or two until fragrant
Stir in the tomato and bring to a simmer letting the mixture cook for about 5 min until thick and fragrant
Add salt and black pepper to taste
Stir in the roasted eggplant and chickpeas and continue to cook for another 5 min until the mixture is thick and stew-like
Garnish with fresh chopped parsley or cilantro
Serve warm or at room temperature, not hot
Adapted from and thanks to Tori Avey