Spiced Eggplant and Chickpea Stew — Eggplant Mnazaleh Plate
Levantine fried eggplant simmered with chickpeas in a tomato-cinnamon-allspice broth, served over bulgur with a yogurt drizzle and fresh herb finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt eggplant cubes with 2 tsp salt, rest in colander 10 minutes, squeeze gently, pat dry. Combine bulgur, 300ml hot water, 0.5 tsp salt in bowl, cover, rest 12 minutes. Dice onion and tomato finely, mince 7 garlic cloves and grate 1 clove for yogurt. Whisk yogurt with grated garlic, lemon juice, pinch salt. Chop parsley and mint.
Fry
Heat 2 tbsp olive oil in large skillet over medium-high 1 minute. Fry eggplant in two batches, 5 minutes per batch, turning every minute until deeply golden. Lift to paper towel.
Saute
Wipe skillet clean. Heat 1 tbsp olive oil over medium 1 minute, add onion, cook 4 minutes until softened. Stir in minced garlic, seven-spice, cinnamon, allspice, Aleppo pepper; toast 30 seconds until fragrant.
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until softened and broken down.
Simmer
Add chickpeas, fried eggplant, 300ml hot water, remaining 0.5 tsp salt. Bring to gentle simmer, cover loosely, cook 10 minutes until broth thickens and eggplant absorbs spices.
Finish
Off heat, fluff bulgur with fork. Mound bulgur on plates, ladle mnazaleh generously over and around, drizzle yogurt sauce across, scatter parsley and mint, serve lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.