Recipe

Menazzaleh - Eggplant With Chick Pea Tomato And Onion Recipe

	Jimrug1 / All my dishes 3 months, 1 week ago This is a very traditional Lebanese dish. The two ways to cut the eggplant are slices and wedges. I like to use the wedges in this recipe. When Eggplants are in season, fry up a lot of eggplant at one time. Freeze the slices or wedges on a tray a... More Prep:30m Cook:60m Servings:6	Jimrug1
	middleeastern mediterranean eggplant tomato onion sidedish

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Ingredients

1 cup dry chickpeas soaked overnight.

1/8 Tsp Baking Soda

2 Quarts Water

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2 large Eggplant (approx. 1 lb)

Salt

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1/2 Cup Olive Oil for Frying

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2 Cups Sweet Onion, slivered into thin crescents

6 – 8 Whole large cloves Garlic

2 – 3 cups Reserved Chick Pea water

6 oz Tomato Paste

1 Tsp Salt

1 Quart peeled, seeded and chopped Tomatoes (Or the equivalent of canned)

1 Cinnamon Stick

Directions

Skin and split Chick Peas** (optional but recommended)

Place in large sauce pan with 1 ½ - 2 quarts of water to cover and 1/8 Tsp Baking Soda. Cook 45 minutes. Drain reserving cooking water and set aside. They should be slightly under done.

Peel and quarter the eggplants. Cut each quarter into 3 or 4 lengthwise wedges. Lightly salt and place into a colander 30 minutes to drain.

In a heavy skillet, heat the ½ cup of Olive Oil until almost smoking. Fry eggplant wedges until dark brown on all sides. Set aside to drain on a rack or paper towels.

Pour off all but 2 Tbls Oil. Caramelize Onions to a medium-dark brown in remaining Oil.

Add drained Chickpeas and Garlic cloves. Fry 5 minutes longer.

Stir inTomatoes, Cinnamon stick and 2 Cups of reserved Chick Pea water. Cover and cook 30 minutes, until Chick Peas are very tender.

Stir in Tomato Paste and Salt. Arrange fried eggplant over the top and simmer gently 15 – 20 Minutes longer to blend flavors and thicken sauce.

Cool to room temperature and serve with Arabic bread.

***Note: Place soaked Chick Peas in a single layer on a cloth towel. With a rolling pin, gently rub the Chick Peas until they split, trying not to crush them. Place Chick Peas in a large bowl and place it under the faucet. With the water running, skim off the skins as they float to the top. Rub any remaining whole Chick Peas between your fingers until the skins come off and they split.

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Comments

elgab89 3 months, 1 week ago said:
I looooove this one. Thank you for posting 2 recipes with eggplants. My fave vegetable

mamalou 3 months, 1 week ago said:
Love this one! Thanks for the post!

c2max 3 months, 1 week ago said:
Love everything about this recipe. I've never 'skinned' my chickpeas before. Why do that? Aesthetics or a health reason of some sort?!

Thanks for posting the recipe - Colleen

stewie 3 months, 1 week ago said:
This looks awesome my good cooking buddy jimrug..I will definitely give it a try very soon

lunasea 3 months, 1 week ago said:
Wowww, Jim sweetiekins - this sounds really wonderful! I have everything in-house except the eggplant, and will pick some up on the way home. I love your freezing tip. It would be great to have a stash in the freezer, just waiting to come out and play.

Thanks so much for making me so consistently hungry.
;-)~Vickie

bakerrakka 3 months, 1 week ago said:
Thanks for this recipe i eat at his amazing little lebanese resterant and i always eat these but have never been able to re-creat them but your recipe seems to have that secret spice, so thanks alot ive been wanting to make these!