Mghammar

Ingredients

• 2 large, lightly seeded eggplants
• 2 onions
• 3 cloves garlic, minced
• 2 tomatoes
• Salt
• A pinch of dried mint
• 1 cup cooked chickpeas
• Thanks to the recipe contributor from Sho Tabbkhin El Youm:
• ‎Mona Al Mokdad
• for this recipe, which works as either a main dish or a side dish.

Method

1. Fry the peeled, striped eggplants, cut as desired, in hot oil. Once cooked, set them aside on paper towels to absorb the oil.
2. Slice the onions into rings and lightly fry them with the garlic in a deep pot, then add the peeled, chopped tomatoes and mix well.
3. Add water, tomato paste, salt, dried mint, and cooked chickpeas.
4. When it comes to a boil and the sauce thickens slightly, add the eggplant and let everything boil together for a few minutes...
5. Remove the mghammar from the heat and serve in serving plates...