Preparation time (min): 10
Cooking time (min): 60
Serves: 4
Ingredients
1 large (500 g) eggplant, unpeeled
4 cups water
1 tablespoon cooking salt
1 tablespoon vegetable oil
2 small onions, thinly sliced
5 garlic cloves, finely chopped
400 g canned chopped tomatoes
1 teaspoon salt
¼ teaspoon all spice
2 cups cooked chickpeas
2 cups water
Preparation
Cut eggplant into 10 pieces (2 cm thick).
Soak in water and cooking salt for 10 minutes.
Drain well and put in a tray in preheated oven (250º C) for 30 minutes.
Rotate over eggplants from time to time.
In a large pan, heat oil, add onions, garlic and stir-fry until lightly browned.
Add tomatoes and seasoning, stir-fry for 2 more minutes.
Add chickpeas and water.
Cook over high heat and bring to boil.
Add chickpeas mixture to eggplant, cover tray with aluminum foil.
Cook for over low heat 30 more minutes or until mixture thickens.
Serve cold.
Tip: Instead of 400 g canned chopped tomatoes, you can chop 4 fresh medium ones.
It is better to keep the eggplants unpeeled, since their skin is very rich in fiber, vitamins and minerals.
If chickpeas were uncooked, start by boiling ¾ cup of dried chickpeas (p 12) or use canned cooked chickpeas. (three quarter)
Nutritional value per person
Energy (Cal): 260
Cholesterol (mg): -
Fats (g): 6
Starch (g): 42
Proteins (g): 10
Fibers (grams): 9
