Editorial sample recipeLebanesebeginnerhalalveganvegetariangluten-freedairy-free

Lebanese Baked Eggplant And Chickpea Stew With Dried Mint

Name: Lebanese Baked Eggplant And Chickpea Stew With Dried Mint
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 large Globe eggplants, cut into 1-inch cubes; 4 tbsp Extra virgin olive oil; 1 large Yellow onion, sliced into half moons; 5 cloves Garlic cloves, sliced thin; 1.5 cups Canned chickpeas, drained and rinsed; 400 g Crushed tomatoes; 1 tbsp Pomegranate molasses; 1 tbsp Dried mint; 1 tsp Salt

A vibrant vegetarian dish of caramelized oven-roasted eggplant and hearty chickpeas cooked in a tangy tomato sauce accented with pomegranate molasses and dried mint.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Lebanese Baked Eggplant And Chickpea Stew With Dried Mint

AI illustration

Technique to learn

Oven Roasting Eggplant

High-heat roasting caramelizes the eggplant surface and cooks out moisture without letting the flesh absorb excess pan oil during stewing.

Instructions

Step 1: Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) and line a large baking sheet with parchment paper.
Step 2: Toss the eggplant cubes with two tablespoons of olive oil and half a teaspoon of salt, spreading them evenly across the baking sheet.
Roast the eggplant for 20 minutes until golden brown and tender, turning halfway through.

Step 4: While the eggplant roasts, heat the remaining olive oil in a wide oven-safe pan over medium heat, adding the sliced onion and garlic to cook until soft and lightly golden for 8 minutes.

Step 5: Stir in the crushed tomatoes, canned chickpeas, pomegranate molasses, remaining salt, and dried mint, bringing the mixture to a gentle simmer for 5 minutes.

Step 6: Fold the roasted eggplant into the simmering tomato sauce, transfer the pan to the oven, and bake uncovered for 10 minutes until the sauce thickens and bubbles.

Cooking tips

Crush dried mint between your palms before adding to release its aromatic oils.
This dish tastes even better served warm or at room temperature the next day as the flavors deepen.
Original home-cooking adaptation inspired by Lebanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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