Middle Eastern Recipes > Side Dishes > Mnazzalleh >
Iraqi eggplant with chickpeas & tomatoes
1/2 C dried chickpeas (soaked overnight)
4 small eggplants
Salt to taste
1/2 C olive oil
1 large onion, sliced
5 cloves garlic, chopped
3 medium tomatoes, chopped
1/2 C fresh parsley, chopped
1 tsp. sugar
1/2 TBS fresh mint, chopped
1 pinch nutmeg
1 pinch cinnamon
2 TBS fresh cilantro, chopped
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.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map