Mnazaleh
User Reviews
5.0
132 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Mnazaleh
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A light and healthy vegan entree with chickpeas, eggplant, tomatoes, onions and spices. Traditional Middle Eastern Druze recipe. Easy and very flavorful!
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Ingredients
- 1 eggplant, about 2 pounds
- 1/4 cup extra virgin olive oil, plus more for greasing baking sheet
- 1 onion, sliced
- 1 tablespoon minced fresh garlic
- 4 tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Baharat seasoning (you may substitute 1/2 tsp paprika, 1/4 tsp cumin and 1/4 tsp grated nutmeg)
- 1/4 teaspoon cinnamon
- Pinch of dried hot chili flakes (or to taste)
- 1 3/4 cup chickpeas, cooked or canned and drained
- Salt and pepper, to taste
Instructions
- Peel the eggplant, leaving a few strips of skin on for texture.
- Slice the eggplant into 1-2 inch chunks.
- Place the eggplant into a colander and sprinkle liberally with salt. Let the salted eggplant sit in the colander for 30-45 minutes until beads of liquid rise to the surface.
- Grate the tomatoes. Grasp each tomato firmly and grate over a bowl, letting the pulp fall into the bowl.
- Grate until all that is left is a strip of tomato skin, which can be discarded. When done grating the tomatoes, preheat oven to 425 degrees F.
- Rinse eggplant thoroughly to rid it of all excess salt, shake dry. Brush baking sheet liberally with olive oil. Place the eggplant slices on the sheet, drizzle with 2 tbsp olive oil and toss them to coat all slices evenly with oil.
- Roast eggplant in the oven for 10 minutes. Flip slices and roast for another 10-15 minutes longer until tender.
- While eggplant is roasting, heat 2 tbsp olive oil over medium heat in a sauté pan. Sauté onion slices for 10-15 minutes, stirring frequently. Cook until the onion is translucent, very tender and starting to caramelize. The longer you cook it the sweeter it will become. Add the garlic, and sauté for another minute.
- Add the tomato paste and seasonings. Continue sautéing for another minute or two until fragrant.
- Stir in the grated tomato. Bring to a simmer and let the mixture cook over medium heat for about 5-10 minutes until thick and fragrant. Add salt and black pepper to taste.
- Stir in the roasted eggplant and chickpeas. Continue to cook for another 5 minutes until the mixture is thick and stew-like.
- Garnish with fresh chopped parsley or cilantro. Serve warm or at room temperature, not hot.
Notes
- You will also need: baking sheet, colander, grater, sauté pan, sharp knife, cutting board.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
78mg
(3%)
Potassium
898mg
(26%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
1190IU
(24%)
Vitamin C
25.2mg
(28%)
Calcium
77mg
(8%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 78mg | 3% |
| Potassium | 898mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 77mg | 8% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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