← Back to Search Results
broiling, stewing Middle Eastern
Eggplants with Tomatoes and Chickpeas

Photo by: Joey DeLeo
Comments: 0
 

Recipe

Moussaka’a Menazzaleh

This dish can be served cold as a salad or hot as a side dish to accompany meat or chicken. It has a delicate sweet-and-sour flavor.

Yield: Serves 6

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
  • 1½ tablespoons pomegranate molasses
  • One 14-ounce can chickpeas, drained
  • 2 tablespoons chopped flat-leaf parsley

Directions

Cut the eggplants in half lengthwise and then into ½-inch slices. 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. They do not need to be cooked through as they will be stewed further in the sauce.

In a large saucepan, heat the garlic in 1 tablespoon olive oil for seconds only, stirring, until it just begins to color. Add the tomatoes and squash them gently in the pan. Add the sugar, salt, and black pepper and cook for 15 minutes. Add the pomegranate molasses, put in the eggplants and chickpeas, and simmer for 20 to 30 minutes, or until the eggplants are very soft.

Serve sprinkled with chopped parsley.


© 2005 Claudia Roden
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving and 2 tablespoons of olive oil.

185kcal (9%)
49mg (5%)
18mg (30%)
39mcg RAE (1%)
738mg
54mg
6g
8g
10g
31g
0mg (0%)
495mg (21%)
1g (4%)
6g (9%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
good-to-the-grain Good to the Grain
by Kim Boyce
mom-a-licious Mom-a-Licious
by Domenica Catelli
in-the-kitchen-with-david In the Kitchen with David
by David Venable
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?