Lebanese chickpea & eggplant stew | Heart Foundation NZ

Ingredients (serves 4)

• 2 eggplants, diced
• 1/4 cup oil
• 1 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

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.