Lebanese chickpea and eggplant stew
This rich eggplant stew is a delicious way to enjoy the summer. Make extra and freeze some for another day.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Heat oven to 200°C.
- Place chopped eggplant in a roasting dish and mix with half of the oil.
- Roast eggplant until soft and golden brown.
- While eggplant is roasting, heat remaining oil in a large pot and sauté the onion until soft.
- Add garlic, water, canned tomatoes, tomato paste, paprika and chickpeas and bring to a simmer.
- Add roasted eggplant and cook over a low heat for 30 minutes or until thick.
- Remove from heat and add the mint.
- 2eggplants, diced
- 1/4 cupoil
- 1onion, diced
- 3 clovesgarlic, crushed
- 1/2 cupwater
- 1 cancrushed tomatoes, or 2 fresh tomatoes
- 1 tbsptomato paste
- 1 tbsppaprika
- 1 canchickpeas, drained and rinsed
- 2 tbspchopped mint
Per serve
- Energy1095kJ
- Total Fat18.3g
- Saturated Fat3.4
- Total Carbohydrate17.2g
- Sugars8.6g
- Dietary Fibre6.8g
- Sodium455mg
Method
- Heat oven to 200°C.
- Place chopped eggplant in a roasting dish and mix with half of the oil.
- Roast eggplant until soft and golden brown.
- While eggplant is roasting, heat remaining oil in a large pot and sauté the onion until soft.
- Add garlic, water, canned tomatoes, tomato paste, paprika and chickpeas and bring to a simmer.
- Add roasted eggplant and cook over a low heat for 30 minutes or until thick.
- Remove from heat and add the mint.
Ingredients
- 2eggplants, diced
- 1/4 cupoil
- 1onion, diced
- 3 clovesgarlic, crushed
- 1/2 cupwater
- 1 cancrushed tomatoes, or 2 fresh tomatoes
- 1 tbsptomato paste
- 1 tbsppaprika
- 1 canchickpeas, drained and rinsed
- 2 tbspchopped mint
Ingredients
- 2eggplants, diced
- 1/4 cupoil
- 1onion, diced
- 3 clovesgarlic, crushed
- 1/2 cupwater
- 1 cancrushed tomatoes, or 2 fresh tomatoes
- 1 tbsptomato paste
- 1 tbsppaprika
- 1 canchickpeas, drained and rinsed
- 2 tbspchopped mint
Nutrition Facts
Per serve
- Energy1095kJ
- Total Fat18.3g
- Saturated Fat3.4
- Total Carbohydrate17.2g
- Sugars8.6g
- Dietary Fibre6.8g
- Sodium455mg
Method
- Heat oven to 200°C.
- Place chopped eggplant in a roasting dish and mix with half of the oil.
- Roast eggplant until soft and golden brown.
- While eggplant is roasting, heat remaining oil in a large pot and sauté the onion until soft.
- Add garlic, water, canned tomatoes, tomato paste, paprika and chickpeas and bring to a simmer.
- Add roasted eggplant and cook over a low heat for 30 minutes or until thick.
- Remove from heat and add the mint.
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