4 Serves
94 Mins
Peel and slice the eggplants into thick rounds, sprinkle with salt, and let them sit for 20 minutes to draw out moisture before patting dry.
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EthiopianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
93 µg / 400 µgCalcium
41 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
660 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat olive oil in a large frying pan and fry the eggplant slices until golden brown on both sides, then remove and drain on paper towels.
In the same pan, sauté diced onions and minced garlic until softened and fragrant.
Stir in the tomato paste, canned tomatoes, and chickpeas, seasoning with salt and black pepper to taste.
Add the fried eggplant back into the pan, cover, and simmer on low heat for 35 minutes until the flavors meld and the sauce thickens.
11
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Lebanese
Turkish