Grilled Eggplant and Chickpeas Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup of chickpeas
- 1/4 cup + 2 tbsp olive oil, divided
- 6 cloves of garlic
- 1/2 tbsp tomato paste
- Salt, to taste
- 1 tsp dried mint
- 1/4 tsp paprika
- 1/4 cup fresh parsley
Preparation
Heat a cast iron or non-stick skillet on medium heat, add 1/4 cup olive oil and arrange eggplant slices, sprinkle salt and paprika, brown for 4-5 minutes, flip and brown for another 4-5 minutes, then transfer to a plate and set aside.
Heat a wide pan, add 2 tbsp olive oil, 6 cloves of minced garlic and 2 sliced yellow onions, sprinkle salt and sauté for 3-4 minutes.
Add 2 chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chickpeas, 1/2 cup water and 1 tsp dried mint, stir well, cover and simmer for 5 minutes.
Remove cover, add eggplant slices, gently mix, cover and cook for another 7-10 minutes.
Taste and season if required, add parsley.
Serve with toasted flat bread.
