Eggplants with Tomatoes and Chickpeas Recipe

Name: Eggplants with Tomatoes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; Extra virgin olive oil; Salt; 2 to 3 garlic cloves, crushed; 1 pound tomatoes, skinned and chopped; 2 teaspoons sugar; Black pepper; 1 1/2 tablespoons pomegranate molasses; One 14-ounce can chickpeas, drained; 2 tablespoons chopped flat-leaf parsley

Servings: persons

2 eggplants
Extra virgin olive oil
Salt
2 to 3 garlic cloves, crushed
1 pound tomatoes, skinned and chopped
2 teaspoons sugar
Black pepper
1 1/2 tablespoons pomegranate molasses
One 14-ounce can chickpeas, drained
2 tablespoons chopped flat-leaf parsley

1
Cut the eggplants in half lengthwise and then into 1/2-inch slices.
2
Brush them generously with oil, sprinkle lightly with salt, and cook them under the broiler for 15 minutes, or on an oiled griddle, turning them over once.
3
They do not need to be cooked through as they will be stewed further in the sauce.
4
In a large saucepan, heat the garlic in 1 tablespoon olive oil for seconds only, stirring, until it just begins to color.
5
Add the tomatoes and squash them gently in the pan.
6
Add the sugar, salt, and black pepper and cook for 15 minutes.
7
Add the pomegranate molasses, put in the eggplants and chickpeas, and simmer for 20 to 30 minutes, or until the eggplants are very soft.
8
Serve sprinkled with chopped parsley.

120

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 eggplants, Extra virgin olive oil, Salt, 2 to 3 garlic cloves, crushed, and more.

Yes, Eggplants with Tomatoes and 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.

Eggplants with Tomatoes and Chickpeas

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