Eggplant with Chickpeas with Olive Oil Recipe

Materials

  • 5 eggplants
  • 2 onions
  • 3 diced tomatoes
  • 2 green peppers
  • 2 cloves of garlic
  • 1 cup boiled chickpeas
  • 1/2 tablespoon of olive oil
  • 1/2 tablespoon of tomato paste
  • 1 teaspoon sugar
  • juice of 1/2 lemon
  • 1 tablespoon of cumin
  • 1 teaspoon paprika
  • Freshly ground black pepper
  • Salt
  • 4-5 sprigs of fresh thyme for topping
  • 1 tablespoon of warm water

Preparation Of

Peel the eggplants and cut them into finger shapes. Soak in salt water for 20 minutes. Wash in plenty of water and drain. Fry the chopped onion and garlic in olive oil. Add the chopped peppers and mix. Add the tomato paste and fry together for 2-3 minutes, then add the eggplants and chickpeas. Add tomato puree and cook on low heat for 10 minutes. Add the spices, salt, sugar, lemon juice and 1 tea glass of warm water and cook until the eggplants are soft without being crushed. Let it rest in the pot and take it to the serving plate. Sprinkle fresh thyme on top. Enjoy your meal.

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