Ingredients
Vegetables
- 2 medium eggplants, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- ¼ cup fresh parsley, chopped
Oils & Fats
- 2 tablespoons olive oil, plus more for brushing eggplant
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
Other
- 4 oz tomato paste
- ¼ cup water
- 1 (15 oz) can chickpeas, drained and rinsed
Instructions
- Roast Eggplant: Coat the diced eggplant cubes generously with olive oil and spread them evenly in a baking dish. Roast in a preheated oven at 380°F (193°C) for 20 minutes until tender and lightly browned.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add Tomato Base: Stir in the diced tomatoes, tomato paste, and water. Mix well to combine and bring the mixture to a gentle simmer.
- Simmer Sauce: Cover the pot and let it cook for about 5 minutes until the tomato mixture thickens slightly and flavors meld.
- Incorporate Spices and Chickpeas: Add the drained chickpeas, cumin, paprika, cinnamon, and cayenne pepper to the pot. Cook, stirring occasionally, for about 1 minute to toast the spices and deepen their flavor.
- Add Roasted Eggplant: Gently fold in the roasted eggplant cubes. Simmer the entire mixture for another 10 minutes, stirring occasionally to allow all ingredients to combine and flavors to develop.
- Season and Garnish: Season with salt to taste, adjusting spices if desired. Finish by stirring in chopped fresh parsley before serving to add a fresh, bright note.
Notes
- Ensure eggplant is generously coated with olive oil for proper roasting and to avoid dryness.
- Adjust cayenne pepper according to your preferred spice level.
- This dish can be served warm or at room temperature, making it versatile for meal prep or gatherings.
- Leftovers store well in the refrigerator for up to 3 days.
- For extra protein, consider adding cooked lamb or beef, although the vegetarian version is filling and nutritious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
