in Middle East

Maghmour

updated

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Ingredients for 3 servings:

  • 1 m.-large eggplant(s)
  • 1 can chickpeas
  • 1 can/n tomatoes
  • 1 tbsp tomato paste
  • 3 onions
  • 2 garlic cloves, crushed
  • 1 tbsp mint, dried
  • some olive oil
  • 300 ml water
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eggplant stew

Dice the eggplant, season well with salt, and fry in plenty of oil until golden brown. Set aside. Roughly chop the onions and sauté in the oil until translucent. Add the chickpeas and tomato paste, stir briefly, and immediately add the tomatoes and eggplant. Add a little water. Finally, crush the garlic and mint in a mortar and pestle and add to the pot. Season with salt and pepper. Simmer over medium heat for about 30 minutes. Stir occasionally, as the eggplant will quickly settle to the bottom of the pot. This dish can also be eaten cold!

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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.

Mraba Laban

Maghmour