Lebanese Grilled Eggplant and Chickpea Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup cooked chickpeas
- 1/4 cup + 2 tbsp olive oil
- 6 cloves garlic
- 1/2 tbsp unsalted tomato paste
- Salt, to taste
- 1 tsp dried mint
- 1/4 tsp paprika
- 1/4 cup parsley (optional)
Preparation
Heat a cast iron or non-stick skillet over medium heat, add 1/4 cup olive oil and arrange the eggplant slices, sprinkle some salt and paprika, and let brown on one side for about 4-5 minutes. Carefully flip the eggplant slices with a pair of tongs, let the slices brown and wilt for another 4-5 minutes. Transfer to a plate and set them 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 and 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
Add parsley before serving
Serve with your favorite toasted flat bread
Notes
Soak 1/2 cup dry chickpeas in hot water for 2 hours or room temperature water overnight, then cook until tender to yield 1 cup cooked chickpeas
