Eggplant Manzala — a simple, practical, and tasty recipe

Eggplant

Onion

Olive oil

Cooked whole chickpeas

Tomatoes (diced)

Water with some of the chickpea cooking liquid (aquafaba)

1 tablespoon tomato paste

1 teaspoon hot pepper paste

Salt

Sauté the sliced onions in a little olive oil.
When the onion softens, add the raw eggplant cut into cubes (no frying) and sauté them over low heat.
Add the cooked chickpeas and stir, then add the diced tomatoes and stir.
Add enough water with a little of the chickpea cooking liquid to cover the ingredients in the pot. Add the tablespoon of tomato paste, the hot pepper paste, and salt to taste.
Stir, bring to a boil, then reduce the heat and simmer gently until everything is cooked through.
Serve the eggplant manzala hot or chilled from the fridge. It is eaten with bread.

This healthy eggplant manzala recipe is from a friend and cook on Shou Tabkhin El-Youm:

You can visit Rana's page on our site and view all her recipes by clicking her name.

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Healthy Eggplant Manzala (Moussaka)

Prep checklist