Maghmour Eggplant Stew
Ingredients
- 1 kg eggplant, cut into cubes
- 5 small onions, peeled
- 15 cloves garlic, peeled
- 4 large tomatoes, peeled and chopped
- 3 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 green pepper, chopped
- 1 teaspoon salt
- 1/4 teaspoon mixed spices
- 1/4 teaspoon black pepper
- 1 teaspoon dried mint
- 3 cloves crushed garlic
For frying
- Olive oil (as needed)
Preparation
In a deep skillet, add oil to a depth of about 2 inches and heat over medium heat.
Fry the eggplant cubes until golden brown, then transfer to kitchen paper to drain excess oil.
Add the onion to the oil and fry until golden brown, then transfer to kitchen paper to drain. Fry the garlic similarly.
In a wide skillet, add 3 tablespoons of the frying oil and heat over medium heat.
Add the tomatoes, lemon juice, vinegar, green pepper, salt, mixed spices, and black pepper. Stir with a wooden spoon for 5 minutes.
Add the fried eggplant, onion, and garlic. Cover the skillet, reduce heat, and cook for 20 minutes.
Pour the Maghmour into a wide serving dish, sprinkle with dried mint, distribute the crushed garlic, and serve cold with Arabic bread.
