Another dish we enjoyed for our Lebanese themed Sunday Funday was eggplant with tomatoes, and chickpeas. This was a simple, colorful, and crowd pleasing dish. Great as a side dish or as a vegetarian main course. Last but not least try to use whole spices that you can toast and then grind at home. Much better flavor and aroma.
Serves 5 to 6 people.
Here’s what you’ll need:
- 2 eggplant
- 15 ounce can of peeled whole tomatoes
- 2 cups cooked, drained chickpeas (if using canned, use same amount, drained)
- 1 cup red onion, sliced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 3 garlic cloves, minced
- 2 ounces of lemon juice
- 4 tablespoons of olive oil
- parsley and cilantro for garnish
- salt and pepper to taste
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Cut the eggplant in half and then cut into half inch thick slices. Toss eggplant with two tablespoons of olive oil. Place under a preheated broiler until golden on one side and flip the pieces and repeat the process with the other side. Eggplant will not be cooked through. Will finish cooking in sauce.
In a large sauté pan, over medium-high heat, add two tablespoons of olive oil and onion. Sauté onion for about two minutes. Then add garlic and sauté until fragrant. Add tomatoes, pushing down on tomatoes slightly as they cook. Continue to cook mixture for 5 to 10 minutes. Next, add eggplant, chickpeas, coriander, cumin, and lemon juice to pan. Stir, cover and simmer for 10 to 15 more minutes or until eggplant is fully cooked. Salt and pepper to taste and place in serving dish and garnish with cilantro and parsley. Serve and enjoy!
