Mnazaleh
Serves: 2
This Middle Eastern stew is perfect for the upcoming colder weather. It’s warm, comforting, and packed full of flavour! It’s super easy to make, tastes incredible, and is packed with protein and fibre from the chickpeas. The eggplant becomes soft and just melts in your mouth, paired with chickpeas in a tomato-based sauce, it goes great with some rice and yogurt.
Ingredients:
700g (~1.5 medium) eggplants
2 cloves garlic
1 onion
400ml crushed tomatoes
2 tbsp tomato paste
1/2 tsp paprika
1/4 tsp nutmeg, cumin, cinnamon
chili flakes – to taste (optional)
salt, pepper – to taste
540ml chickpeas, drained & rinsed
pinch of sugar (optional, balance acidity)
oil
To Serve:
basmati or jasmine rice
yogurt (optional)
cilantro (optional, garnish)
Method:
1. Cut eggplant into strips, sprinkle with salt and let sit for 15-20 mins. Rinse and pat dry.
2. Preheat oven to 425°F. Add eggplant to a parchment lined baking sheet, toss with oil, then bake 20 mins, flipping halfway through.
3. Meanwhile, thinly slice onion and mince garlic.
4. In a pot over medium, sauté onion until it begins to caramelize (10-15 mins).
5. Add garlic, tomato paste, and spices. Toast for 1-2 mins.
6. Pour in tomatoes, stirring and letting it simmer for 10 mins, until thickened.
7. Add in eggplants and drained chickpeas, simmering 5 mins. Add a pinch of sugar if needed.
8. Serve alongside rice with a dollop of yogurt, optionally topped with some cilantro.
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1 Comment
ايش أسم الأكلة؟
What is the name of this dish?