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Middle Eastern   -   Mnazzalleh (Iraq)   adapted from Mediterranean Cooking

  • 1/2 Cup Dried Chickpeas -- soaked overnight
  • 4 Small Eggplants
  • Salt
  • 1/2 Cup Olive Oil
  • 1 Large Onion -- sliced
  • 5 Cloves Garlic
  • 3 Medium Tomatoes -- chopped
  • 1/2 Cup Parsley
  • 1 Teaspoon Sugar
  • 1/2 Tablespoon Mint
  • 1 Pinch Nutmeg
  • 1 Pinch Cinnamon
  • 2 Tablespoons Cilantro -- chopped
Directions Remove 3 vertical strips of skin from each eggplant, then cut each eggplant into six chunks. Salt and leave them to drain overnight. Drain and split the chickpeas. Rinse the eggplant and squeeze dry. Slowly heat the oil in a skillet. Add eggplant and fry in batches until golden brown on all sides. Transfer eggplant to paper towels and pat dry. Reheat the oil in the skillet. Add sliced onions and 1/2 cup water and cook for 20 minutes. When the water has evaporated and the onions turn golden, add garlic, chickpeas and tomatoes. Cook, stirring, for a minute then add 1 1/2 cups water. Bring to a boil, cover and cook for 20 minutes. Add eggplant to tomato mixture, along with half the parsley, 1 teaspoon salt, sugar, mint and nutmeg. Simmer until the eggplant is very soft about 20 minutes. Remove from heat. Garnish with parsley and cilantro and serve.
Serves 6
Time to Make 0:00

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