Good for:
Weight loss
Five
of your five-a-day
World food:
Lebanese, Mediterranean
Nutrition per serving
Calories (kcal)
450
Fat (g)
28.0
Carbs (g)
26.0
Protein (g)
9.0
Salt (g)
0.3
Sugar (g)
21.0
Ingredients
1
Cup
Chick Peas ((Garbanzos), Canned, drained, rinsed)
2
lb
Aubergine ((eggplant))
4
Dash
Sea Salt
0.5
Cup
Olive Oil (for frying the eggplant)
3
Onions (finely chopped)
12
Clove
Garlic (sliced)
1
tbsp
Peppermint
3
lb
Tomato (peeled and finely chopped)
1
tsp
Tomato Paste
1
Pinch
Chilli Powder
0.5
Cup
Water
Method
- Place the chickpeas on a countertop, position a ceramic bowl over it, and press gently. Notice that
the chickpeas are peeled. Set aside. - Peel the skin of the eggplant. Cut each eggplant into quarters. Sprinkle with salt.
- Heat olive oil on a nonstick pan and fry the eggplants until golden brown.
- Sautee onion, garlic, dry mint and chickpeas for 20 seconds.
- Add chopped tomatoes, tomato paste, chili powder, and salt. Add water and bring to boil.
- Add the fried eggplant to the pot. Simmer for 20 minutes.
