Lebanese Eggplant
Looking for an easy-to-make, healthy dinner that’s full of flavor? Lebanese eggplant is the perfect dish to try! This recipe is simple and requires minimal effort, making it ideal for busy evenings or lazy weekends.
Equipment
- a large baking dish with a lid
Ingredients
- 1½ pounds eggplant
- 1 can (15.5 oz) chickpeas
- 1 large yellow onion, (sliced)
- 6 whole garlic cloves, (peeled)
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 large green chili pepper, (seeded and sliced)
- 1 pound cherry tomatoes
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt, (and more to taste)
- ¼ teaspoon black pepper
- ¼ cup freshly chopped mint leaves
Instructions
- Slice the eggplant, salt it, let sit for 30 minutes to an hour, then pat dry to remove excess moisture and salt. Cut the eggplant into small cubes then set them aside.
- Place cubed eggplant, onion, garlic, tomatoes, chickpeas, green chili pepper, tomato paste, pomegranate molasses, olive oil, ½ teaspoon of salt, and black pepper into a large baking dish. There's no need to stir.
- Cover the baking dish with a lid and bake for 60-75 minutes at 375°F. After cooking for 20 minutes, stir the mixture and then continue braising for an additional 40-55 minutes, stirring twice during the process.
- Taste and adjust the seasoning with salt, black pepper, or pomegranate molasses if needed. Serve with freshly chopped mint leaves.
Notes
- Pomegranate Molasses Variation – Pomegranate molasses aren’t all created equal! Some brands contain more sugar than others. I personally use one with a lower sugar content. Start with a little bit, and taste the stew before adding more. You can always add extra molasses later to adjust the sweetness and tanginess to your liking.
- Refrigerate – Store the dish in the refrigerator for up to 3 days. It’s best to enjoy it within this time frame for the best taste and texture.
- Freeze for Longer Storage – If you want to keep the dish for longer, you can freeze it! Place the cooled stew in a freezer-safe container or ziplock bag, and store it in the freezer for up to 3 months. Make sure to label the container with the date so you know when it was made.
- No Liquid is Needed. Even though this dish has a stew-like consistency, it doesn't require any additional liquid as long as you cook it in a baking dish with a tight lid.
Nutrition
Calories: 115kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 187mgPotassium: 397mgFiber: 4gSugar: 7gVitamin A: 419IUVitamin C: 18mgCalcium: 27mgIron: 1mg
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