How to make mghammar... one of the tastiest eggplant recipes, served cold and also called moussaka or mnakheila

1/2 kilo chickpeas or canned chickpeas

5 onions, chopped

5 cloves garlic

Olive oil

Vegetable oil

1 kilo tomatoes

Salt

2 tablespoons tomato paste

1 to 2 cups water

Hot pepper molasses - optional

Paprika

Peeled, salted eggplant, fried or oven-roasted

Dried mint for garnish

Soak the chickpeas overnight. The next day, wash them, remove the skins, and split each chickpea in half.
In a pot over medium heat, sauté the chopped onion and chopped garlic in a little olive oil and vegetable oil until the sauté turns golden.
Add the soaked chickpeas, or the drained canned chickpeas, to the onion and garlic mixture and stir. Then cover and leave over low heat until the chickpeas are cooked.
Peel the tomatoes and finely chop them, then add them to the pot after the chickpeas are cooked and stir. Next, add the salt, tomato paste, hot pepper molasses, water as needed, and paprika, then stir and let it boil until the sauce thickens.
Meanwhile, fry the peeled eggplant or roast it with a little oil.
Add the eggplant to the pot, then let everything boil for 5 more minutes before removing the mghammar from the heat.
Sprinkle a little dried mint on top and serve the eggplant mghammar once it reaches room temperature or chilled from the fridge.

This delicious mghammar, or eggplant mnakheila, is from a friend and cook of the Shou Tabkhin Today site:

Click on her name to visit her profile page on our site.

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How to Make Mghammar, or Eggplant Moussaka

Prep checklist