Lebanese Maghmour (chickpea and eggplant stew)
2 eggplants, diced
¼ cup canola oil
1 onion, diced
3 cloves garlic, crushed
½ cup water
1x 400g can crushed tomatoes or 4 tomatoes, diced
1 Tbsp tomato paste
1 Tbsp paprika
1 400g can chickpeas, drained and rinsed
2 tablespoon chopped mint
Preheat oven to 200°C.
Place eggplant in a roasting dish and mix with half of the oil.
Place in preheated oven and roast until soft and golden brown.
While eggplant is roasting, heat remaining oil in a large saucepan and sauté the onion until soft.
Add garlic, water, 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, add the mint and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.4g|