nutritional information

Per SERVING:

  • Calories: 188
  • Protein: 7 g
  • Total Fat: 16.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Cholesterol: 0 mg
  • Sodium: 427 mg
  • Fiber: 8 g
  • Sugar: 11 g
Vegan Gluten-Free

Braised Lebanese Eggplant with Chickpeas

Braised Lebanese Eggplant with Chickpeas

Serves 6

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

September 2007

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comments

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

christine - 2013-02-06 09:31:48

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!

Cecile Karvellas - 2012-11-26 19:40:59

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.

Cal - 2012-09-05 04:53:15

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!

Kathleen - 2011-09-27 16:53:03

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

mtjana - 2011-09-26 16:09:02

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!

Danielle - 2011-04-16 23:24:16

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

Anonymous - 2011-03-20 17:46:47

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

Anonymous - 2010-11-15 22:26:03

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

Nikki - 2011-09-30 08:47:59