Lebanese · beginner
Lebanese Baked Eggplant And Chickpea Stew With Dried Mint
A vibrant vegetarian dish of caramelized oven-roasted eggplant and hearty chickpeas cooked in a tangy tomato sauce accented with pomegranate molasses and dried mint.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) and line a large baking sheet with parchment paper.
- 02
Toss the eggplant cubes with two tablespoons of olive oil and half a teaspoon of salt, spreading them evenly across the baking sheet.
- 03
Roast the eggplant for 20 minutes until golden brown and tender, turning halfway through.
- 04
While the eggplant roasts, heat the remaining olive oil in a wide oven-safe pan over medium heat, adding the sliced onion and garlic to cook until soft and lightly golden for 8 minutes.
- 05
Stir in the crushed tomatoes, canned chickpeas, pomegranate molasses, remaining salt, and dried mint, bringing the mixture to a gentle simmer for 5 minutes.
- 06
Fold the roasted eggplant into the simmering tomato sauce, transfer the pan to the oven, and bake uncovered for 10 minutes until the sauce thickens and bubbles.
A LITTLE KITCHEN KNOW-HOW
Oven Roasting Eggplant
High-heat roasting caramelizes the eggplant surface and cooks out moisture without letting the flesh absorb excess pan oil during stewing.
Notes from the kitchen
- Crush dried mint between your palms before adding to release its aromatic oils.
- This dish tastes even better served warm or at room temperature the next day as the flavors deepen.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
