Msakaah - Imam Bayildi
in a thick pot, add the other tbsp of o.oil and the onions and cook on low to caramelize, and when the color starts to change add the whole garlic and just stir together.
Add tomatoes, chickpeas, chili, salt . Bring to a boil for 5 minutes, add fried eggplants. Cover pot, cook on moderate heat for 15-20 minutes.
This can be served at room temperature as a side dish, or a vegan main course .
in Lebanon we serve it with fresh pita bread, and fresh sliced onions
a simple tasty meal, can be prepared in less than 30 minutes .
INGREDIENTS:
1 kg (32 oz) eggplants,(if they are big half peeled and thickly cut lengthwise if they are long a thin, peeled leaving some skin on for color -soak eggplant in salt water)
1 kg (32 oz) tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned , washed and drained
2 big onions quartered and sliced into rings
10 cloves garlic,
1 fresh red or green chili (optional) or
dash or chili powder
vegetable oil for frying (optional to fry eggplants) or
2 tablespoons of olive oil as a healthy option
PREPARATION:
Sprinkle salt over eggplant slices. soak in water , then squeeze well and dry on a paper towel. Fry eggplants in vegetable oil till golden brown and drain on paper towels.Fry onion rings until soft.
for healthy option brush your eggplants with on tablespoon of olive oil and bake in a hot oven at 425 F till golden brown, they take around 15-20 minutes.
INGREDIENTS:
1 kg (32 oz) eggplants,(if they are big half peeled and thickly cut lengthwise if they are long a thin, peeled leaving some skin on for color -soak eggplant in salt water)
1 kg (32 oz) tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned , washed and drained
2 big onions quartered and sliced into rings
10 cloves garlic,
1 fresh red or green chili (optional) or
dash or chili powder
vegetable oil for frying (optional to fry eggplants) or
2 tablespoons of olive oil as a healthy option
PREPARATION:
Sprinkle salt over eggplant slices. soak in water , then squeeze well and dry on a paper towel. Fry eggplants in vegetable oil till golden brown and drain on paper towels.Fry onion rings until soft.
for healthy option brush your eggplants with on tablespoon of olive oil and bake in a hot oven at 425 F till golden brown, they take around 15-20 minutes.
in a thick pot, add the other tbsp of o.oil and the onions and cook on low to caramelize, and when the color starts to change add the whole garlic and just stir together.
Add tomatoes, chickpeas, chili, salt . Bring to a boil for 5 minutes, add fried eggplants. Cover pot, cook on moderate heat for 15-20 minutes.
This can be served at room temperature as a side dish, or a vegan main course .
in Lebanon we serve it with fresh pita bread, and fresh sliced onions
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