Braised Lebanese Eggplant with Chickpeas Recipe | Vegetarian Times Skip to main content

Braised Lebanese Eggplant with Chickpeas

Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don't overwhelm the eggplant.



Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 large onion, diced (1 ½ cups)
Ingredient Line: 
6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
½ tsp. ground allspice
Ingredient Line: 
¼ tsp. ground cumin
Ingredient Line: 
1 cup marinara sauce
Ingredient Line: 
1 Tbs. red wine vinegar
Ingredient Line: 
1 15-oz. can chickpeas, rinsed and drained
Ingredient Line: 
2 large mint sprigs, plus 2 Tbs. chopped mint


1. Preheat oven to 325°F. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 minutes, or until soft. Stir in eggplant, and cook 5 minutes or until beginning to brown. Add garlic, allspice, and cumin, and cook 1 minute more.

2. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in chickpeas. Season with salt and pepper. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. Cook 45 to 50 minutes, or until eggplant is tender. Remove mint sprigs, and stir in chopped mint. Serve hot or at room temperature.

Nutrition Information: 

7 g
Total Fat: 
16.5 g
Saturated Fat: 
1 g
29 g
0 mg
427 mg
8 g
11 g
Serves 6

Comments on this Recipe

Loved this! Very yummy! I will definitely make this again.

Absolutely love this dish! It's simple and oh so tasty. If you like Cinnamon, it's worth adding a few dashes.

I'd love to make this recipe, but I don't have a dutch oven. Any suggestions?

I made this tonight and sauteed everything as recipe says on the stove and then tossed it in the slow cooker for about 7 hrs on low. It came out excellent!

Hmmm...the nutritional breakdown seems off - I would htink it would be more calories (due to the chickpeas) and less fat.

I also made this in my slow cooker! I sauteed the onions, eggplant, garlic and spices in an iron skillet and added to the slow cooker with other ingredients. I cooked on low for eight hours. It was delicious over brown rice!

So I cooked it for me and my family for dinner this evening. It was interesting. I think one thing I'll do differently in the future is use less mint.

You really don't need a Dutch oven, as you can see from the other comments. I baked this in my 12" covered cast iron skillet and it was delicious, even though I used regular eggplant. (I couldn't find the Japanese eggplant here in October) Rave reviews from the whole family!

this Lebanese eggplant recipe sounds so very tasty, I shall make it very soon:)

I also used regular eggplant since my supermarket didn't have the Japanese eggplant came out so good, my parents are raving about it. For people that are using regular eggplant, just be sure to cut it into small pieces so it can cook better. :) Next time I'll be using the slow cooker for this one as well.

I just made this in the slow cooker. I didn't use any oil and figured the calories on my own for 4 servings. The count came pretty close to the recipe. Plan to serve it over brown rice. It smells divine and tasted great as well. I guess I'm lucky because I grow Japanese eggplant in my aero phonic garden. I'm loaded!

Just made this for dinner exactly as written with no substitutions. It was good and I'll make it again, but with some modifications next time. There wasn't nearly enough flavor for us with the small amounts of spices used, so next time, I'll maybe double the allspice and cumin. Maybe throw in one extra garlic clove, too. Salt and pepper are absolutely necessary, as well. I'll also trim about 5-10 mins off the cooking time as our eggplant was total mush. I know it's supposed to be soft, but it was a little too much so for us at 45 mins. It didn't even hold it's shape and just disintegrated in the pot.