Lebanese chickpea and eggplant stew

This rich eggplant stew is a vegetarian recipe - it's delicious way to enjoy the summer. Make extra and freeze some for another day.

rich and delicious eggplant and chickpea stew
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Heat oven to 200°C.
  2. Place chopped eggplant in a roasting dish and mix with half of the oil.
  3. Roast eggplant until soft and golden brown.
  4. While eggplant is roasting, heat remaining oil in a large pot and sauté the onion until soft.
  5. Add garlic, water, canned tomatoes, tomato paste, paprika and chickpeas and bring to a simmer.
  6. Add roasted eggplant and cook over a low heat for 30 minutes or until thick.
  7. Remove from heat and add the mint.
  • eggplants, diced
  • 1/4 cup
    oil
  • onion, diced
  • 3 cloves
    garlic, crushed
  • 1/2 cup
    water
  • 1 can 
    crushed tomatoes, or 2 fresh tomatoes
  • 1 tbsp
    tomato paste
  • 1 tbsp
    paprika
  • 1 can 
    chickpeas, drained and rinsed
  • 2 tbsp
    chopped mint
Per serve
  • Energy
    1095kJ
  • Total Fat
    18.3g
  • Saturated Fat
    3.4
  • Total Carbohydrate
    17.2g
  • Sugars
    8.6g
  • Dietary Fibre
    6.8g
  • Sodium
    455mg