in Middle East

Arabic eggplant stew

updated

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Ingredients for 2 servings:

  • 2 m.-large eggplant(s)
  • 120 g chickpeas, cooked
  • 1 can of tomatoes, chopped
  • 2 small onions
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 80 ml olive oil
  • 2 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mnazalet Betenjan, vegan

Peel the onions and garlic and slice into strips. Wash the eggplants and cut into approximately 1 cm cubes. Briefly fry the onions and garlic in olive oil in a saucepan until translucent. Add the eggplants and fry over high heat, stirring constantly, until the eggplants collapse. Now add the tomato paste and chickpeas and mix well. Deglaze with the chopped tomatoes and season with salt. Continue simmering over low heat for 10 minutes. The stew is traditionally eaten with Arabic flatbread. Bulgur, rice, or couscous can also be served as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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