How to Make Eggplant Maghmour

Ingredients

• Large pieces of eggplant, cut
• Tomatoes, cut into large cubes
• 1 dried onion, cut into wedges
• Crushed garlic
• Garlic, sliced
• Cooked chickpeas
• Salt
• A pinch of sweet spice
• A pinch of dried coriander
• Dried mint
• 1 teaspoon tomato paste or tomato purée
• Water
• Recipe and method for making eggplant maghmour from a friend and cook at the Shou Tabkhin Today site:
• Nancy Moussa
• Click on Nancy's name to visit her profile page on our site.

Method

1. Fry the eggplant until it is cooked through and browned, then set aside.
2. Fry the onion wedges in a little olive oil until softened, then add the garlic and stir.
3. Add the chickpeas and tomatoes and stir the ingredients together. Then add the spices, salt, water, and tomato paste or tomato purée. Let the sauce boil well until it thickens before adding the eggplant, then simmer for a few minutes until the flavors are combined.