Lebanese Grilled Eggplant and Chickpea Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup chickpeas
- 1/4 cup olive oil
- 2 tbsp olive oil
- 6 cloves garlic
- 1/2 tbsp tomato paste
- Salt
- 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 the eggplant slices, sprinkle some salt and paprika, let it brown on one side for about 4-5 minutes.
Carefully flip the eggplant slices with tongs, let them brown and wilt 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 large sliced yellow onions, sprinkle some salt and sauté for 3-4 minutes.
Add 2 large chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chickpeas, 1/2 cup water and 1 tsp dried mint, stir well, cover and let it simmer for 5 minutes.
Remove the cover, add the eggplant slices, gently mix, cover and cook for another 7-10 minutes.
Taste and season accordingly if required, then add parsley.
Serve with your favorite toasted flat bread.
