lebanese eggplant stew

Recipe type: Side dish
Prep time: 10 mins
Total time: 55 min
Serve people: 

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see recipenomad.com .


1/4 cup olive oil

1 red onion, sliced thin

2 garlic cloves, minced

3 long eggplants or 1 round eggplants

Sunflower oil

3 tomatoes, diced

1 can chickpeas, rinsed and drained

Pinch of cumin

Salt and pepper, to taste

Parsley, for garnish


Caramelize the onions in the olive oil for 10 minutes over medium high heat. Add the garlic and sauté 1 more minute.

Meanwhile, heat a separate frying pan with sunflower oil and fry the eggplants in batches. Set aside

When the onions are caramelized, add the tomatoes and simmer for 10 minutes covered.

Add the eggplants and chickpeas. Season with salt and pepper and a pinch of cumin.

Bring to a boil, and simmer 10 minutes covered, then remove cover and simmer 10 more minutes.

Garnish with parsley.

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