Mnazaleh
User Reviews
5
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Prep Time
1 hr
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Cook Time
45 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
Description
This recipe for Mnazaleh starts with preparing the eggplant by peeling it partially and slicing into chunks. Salting the eggplant draws out moisture and bitterness, improving texture and flavor after rinsing and drying. The eggplant pieces are then coated with olive oil and oven-roasted until tender and caramelized on the edges.
Simultaneously, fresh tomatoes are grated to capture their juice and pulp, forming a vibrant sauce. Onions are sautéed with garlic in olive oil until softened and fragrant. The tomato mixture is cooked down with tomato paste and a blend of spices — including baharat, cinnamon, and chili flakes — to add warmth and depth. Chickpeas are incorporated to add body and protein.
Once the eggplant is roasted, it is combined with the tomato and chickpea sauce and simmered briefly to meld flavors. The dish balances the slightly smoky, tender eggplant with the spiced tomato base and creamy chickpeas. Mnazaleh can be eaten on its own or with bread, making it a versatile option for vegetarian meals or sides.
Equipment needed includes a baking sheet for roasting, a colander for salting and draining eggplant, a grater for tomatoes, and a sauté pan for cooking the sauce.
Ingredients
- 1 eggplant about 2 pounds
- 1/4 cup extra virgin olive oil plus more for greasing baking sheet
- 1 onion sliced
- 1 tablespoon garlic minced, fresh
- 4 tomato
- 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 chili flakes or to taste, dried, hot
- 1 3/4 cup chickpeas cooked or canned and drained
- salt to taste
- black 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
- Salting the eggplant before cooking reduces bitterness and improves texture.
- Use fresh tomatoes grated over a bowl for a natural, fresh sauce base.
- Adjust chili flakes to control the heat level.
- Baking sheet, colander, grater, and sauté pan are required tools for preparation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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