Saturday, March 6, 2010


This dish is served at room temperature or cold. It is a dish from the Middle East. I don't know the name of it. You can reduce chick peas and increase eggplants or vice versa depending on your preferance.
3 Chinese Eggplants
1 Large Onion (chopped)
¼ cup olive oil
2 cloves of garlic
2 Large Tomatos (chopped) OR 1 tablespoon tomato paste
¼ cup dry chick peas
1 teaspoon salt
¼ teaspoon paprika
¼ teaspoon black pepper
½ cup water
Chopped parsley for decorations
  • Soak chick peas in water overnight. Next day boil in water and drain. Dry chick peas taste much better than canned but if you do not want the extra work, canned chick peas (drained) would also work. When using canned chick peas, you’ll need to modify cooking to add chick peas in last couple of minutes of cooking
  • Wash eggplants and partially take off the skin. Chop them to small pieces.
  • Put olive oil into a pan and add chopped onions. Stir fry the onions a bit.
  • Add in eggplant, chick peas, and rest of the ingredients. Bring to boil
  • Reduce heat to medium and cook until eggplant is soft. Usually 15 to 20 minutes. Be careful with the water level. It may require you to add more water as it cooks. Add in small amounts.
  • Let it cool in the pot.
  • Transfer to a serving dish. Decorate with chopped parsley

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