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5.0 from 132 votes

Mnazaleh

A light and healthy vegan entree with chickpeas, eggplant, tomatoes, onions and spices. Traditional Middle Eastern Druze recipe. Easy and very flavorful!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 312 kcal
Course: Main Course
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Peel the eggplant, leaving a few strips of skin on for texture.
  2. Slice the eggplant into 1-2 inch chunks.
  3. 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. 
  4. Grate the tomatoes. Grasp each tomato firmly and grate over a bowl, letting the pulp fall into the bowl. 
  5. 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.
  6. 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. 
  7. Roast eggplant in the oven for 10 minutes. Flip slices and roast for another 10-15 minutes longer until tender. 
  8. 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.
  9. Add the tomato paste and seasonings. Continue sautéing for another minute or two until fragrant.
  10. 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.
  11. Stir in the roasted eggplant and chickpeas. Continue to cook for another 5 minutes until the mixture is thick and stew-like.
  12. 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

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

% 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.