Braised Lebanese Eggplant with Chickpeas Recipe

Name: Braised Lebanese Eggplant with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 large onion, diced (1 1/2 cups); 6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces; 1 clove garlic, minced (1 tsp.); 1/2 tsp. ground allspice; 1/4 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

Servings: persons

1
Preheat oven to 325F.
2
Heat oil in Dutch oven over medium-high heat.
3
Add onion, and saute 7 minutes, or until soft.
4
Stir in eggplant, and cook 5 minutes or until beginning to brown.
5
Add garlic, allspice, and cumin, and cook 1 minute more.
6
Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer.
7
Reduce heat to medium, and simmer 5 minutes.
8
Remove from heat, and stir in chickpeas.
9
Season with salt and pepper.
10
Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven.
11
Cook 45 to 50 minutes, or until eggplant is tender.
12
Remove mint sprigs, and stir in chopped mint.
13
Serve hot or at room temperature.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 large onion, diced (1 1/2 cups), 6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces, 1 clove garlic, minced (1 tsp.), and more.

Yes, Braised Lebanese Eggplant with Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lebanese Eggplant with Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions