Mediterranean Eggplant & Chickpea Recipe
This Lebanese Mediterranean Eggplant & Chickpea Recipe uses tomatoes, chickpeas and eggplant sauteed in a mix of spices. Serve it with some yogurt or grains!
Equipment
- Frying Pan or Large Skillet
- Baking Tray
Ingredients
- 2 tbsp extra-virgin olive oil
- 1½ small red onions diced
- ½ large green bell pepper diced
- ½ carrot diced
- 2 large cloves garlic grated
- 2 bay leaves
- 3/4 tsp salt
- ½ tsp paprika or smoked paprika
- ½ tsp ground coriander
- ½ tsp Italian seasoning
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- 1½ cups diced fresh tomatoes
- 2 cups chopped eggplants
- 1 can cooked chickpeas keep the water in the can! You'll need to use it later.
- 1 tbsp extra virgin olive oil
- cilantro, chopped Optional, when serving
- vegan yogurt Optional, when serving
Instructions
- Set the oven to 400F while you prepare the dish.
- Place eggplant cubes in a large bowl. Sprinkle some salt over it in order to get the bitterness out. Leave it for 20 minutes at room temperature, then rinse with water and pat it dry with a cloth.
- In a saucepan over the stove top, add 2 tbsp oil on medium heat. When it's hot, add onions, peppers, and carrot. Cook for 2-3 minutes, stirring every couple seconds so it doesn't burn.
- Then add the garlic, bay leaf, and spices. Stir it for another 2 minutes, then add in eggplant, tomato, chickpeas, and chickpea water.
- Keep stirring and let it boil on medium-high heat for 10 minutes. Remove from stove, and pour onto a baking sheet or a greased baking tray / baking dish, in a single layer.
- Cook in the preheated oven for 45 minutes until the eggplant is soft. If you need more water, you can sprinkle in a few spoons at a time over top of the mixture.
- Once it is baked, remove from the oven and drizzle the tablespoon of olive oil on top.
- Serve warm with some yogurt, grains, and cilantro or fresh parsley!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
- Inspired by this recipe.