Lebanese Maghmour: Roasted Eggplant That Will Make You Happy

• Vegan
• Gluten free

• Produce

  • 3/4 cup Chickpeas, dry
  • 2 Eggplant (about 2 pounds, Large
  • 5 Cloves Garlic
  • 1 tbsp Mint, dried
  • 1 Onion, large
  • 2 cups Tomato

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Cayenne pepper, ground
  • 1 Pinch Kosher salt
  • 1 tsp Spanish paprika, Smoked

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Liquids

  • 1 cups Water

Found on slowburningpassion.com

Description

Ingredients

• 2 Large Eggplant (about 2 pounds)
• ¾ Cup Dry Chickpeas (or 2 Cups canned)
• ½ Cup Extra Virgin Olive Oil
• 1 Large Onion, diced
• 5 Cloves Garlic, minced
• Pinch of Kosher Salt
• Two Cups Tomato (Peeled fresh in summer, otherwise canned)
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Smoked Spanish Paprika
• 1 Teaspoon Ground Cayenne Pepper
• 1 Tablespoon Dried Mint
• 1 - 2 Cups Water

Directions

• Rinse your chickpeas under cold water and place in a pot with about 4 cups of water. Allow to soak overnight.
• The next day, drain and rinse the chikpeas..add fresh water to the pot of chickpeas so about an inch of water is above the surface of the chickpeas. Bring to a boil and simmer until chickpeas are tender, about 30 minutes. You can skip this step and use canned chickpeas if you prefer.
• Preheat your oven to 400°F (205°C). Cut your eggplants into cubes about two inches square. Coat with half of the olive oil and roast in the oven until tender and browned (about 20-30 minutes).
• In another heavy bottomed large pot heat remaining olive oil. Add onions and a pinch of salt and saute until translucent, about 15 minutes. Add the garlic and cook until garlic is tender and fragrant.
• Add tomato, tomato paste, paprika, eggplant, drained chickepeas, and mint. Bring to a simmer and cook until flavors meld, about 20 minutes. Add additional water as necessary to maintain a moist, stew-like consistency.

Nutrition