Recipe ingredients
- 1 kg, 32 oz, eggplants, peeled and thickly cut, lengthwise
- 1 kg, 32 oz, tomatoes, peeled and sliced
- 1 cup of dried chickpeas, cooked or canned, washed and drained
- 1 cup of quartered and sliced onion
- 2 tablespoons ground dried mint
- 10 cloves garlic, fried in oil
- 6 cloves garlic, crushed with a dash of salt
- 2 cups vegetable oil, or to cover eggplants
- 1 teaspoon salt, as desired
- A dash of sugar
- 1 fresh red or green chili
Recipe method
- Sprinkle salt over eggplant slices.
- Fry eggplants till golden brown and drain on paper towels.
- Fry onion rings until soft. Stir in garlic until golden.
- Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes.
- Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes.
- Mix dry mint with crushed garlic.
- Add mint mixture to pot. Cook for 2 minutes.
- Remove chili and serve cold with main dishes.
Other arab recipes:
Eggplant casserole recipe
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