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Food Fare: Middle Eastern RecipesMnazzalleh

Iraqi eggplant with chickpeas & tomatoes

Remove three vertical strips of skin from each eggplant, and then cut each eggplant into six chunks. Salt and allow them to drain overnight. Soak chickpeas in a pot of water overnight. Next day, drain and split the chickpeas. Rinse eggplant and squeeze dry. In a large skillet, slowly heat olive oil. Add eggplant; sauté in batches until golden brown on all sides. Transfer eggplant to paper towels; pat dry. Reheat olive oil in the skillet. Add sliced onions and 1/2 cup water; cook for twenty minutes. When water evaporates and the onion turns golden in color, add garlic, chickpeas and tomatoes. Cook, stirring, for about one minute. Add 1-1/2 cups water. Bring to a boil; cover and cook for about twenty minutes. Add the eggplant to tomato mixture with half the parsley, 1 teaspoon salt, sugar, mint and nutmeg. Simmer until eggplant is soft, about twenty minutes. Remove from heat. Garnish with parsley and cilantro. Serve.

 

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Food Fare Culinary Collection: Arabic Cookery

 


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