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Mediterranean Eggplant

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Jedi
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Mediterranean Eggplant
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Preparation
25 min.
Cooking
60 min.
Тotal
85 min.
Servings
5-6
"We`re passionate lovers of Mediterranean cuisine because we know a thing or two about good food."

Ingredients

  • eggplants - 3 large, diced
  • chickpeas - 1 cup, soaked in cold water for about 8 hours
  • olive oil - 4 tablespoons
  • garlic - 3 cloves, finely chopped
  • onions - 2 large heads, finely chopped
  • cumin - 1/2 tsp, ground
  • cinnamon - 1/2 tsp, ground
  • coriander - 1/2 tsp, ground
  • tomatoes - 14 oz (400 g) fresh, cut, can use canned
  • salt
  • black pepper - ground, to taste
  • for the garnish
  • rice - 1 cup, boiled
  • olive oil - 2 tablespoons
  • onions - 1 head, sliced
  • garlic - 1 clove, cut in strips
  • coriander - fresh sprigs, can use mint
measures

How to make

Put the eggplant cubes in a colander and sprinkle them with salt. Place the colander in hot salted water and leave it for 30 minutes to drain out the bitter taste. Rinse with cold water and partially dry. Put the chickpeas in a pot with enough water to cover them.

Bring to a boil, reduce the heat and simmer for about 30 minutes until soft. Heat the olive oil in a deep pot. Braise the chopped garlic and onions. Add spices and stir the mixture. Add the eggplant and stir well. Leave it on the heat for about 5 minutes.

Add the tomatoes, chickpeas, salt and black pepper and simmer for 20 minutes. For the garnishing mixture, heat the olive oil in a pan and add the sliced onions and garlic. Fry until golden.

Serve the stew with the boiled rice if desired. Garnish with the mixture and sprigs of fresh spices.

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