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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

M’nazle (Eggplant and Chickpeas) Recipe

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This recipe for M’nazle (Eggplant and Chickpeas) is from El Barakay - The Bountiful Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant (peeled)
1 large onion (sliced)
1 large fresh tomato (chopped)
1 can chick peas
¼ tsp. salt
¼ tsp. pepper
¼ tsp. allspice
½ cup water
1 tbsp. oil
Directions:
Directions:
Heat oil in skillet.

Cut eggplant to form slices that are ½” in thickness. Add to skillet and saute until golden brown. Remove from oil and put in plate that is covered with a paper towel to allow oil to drain.

Sauté onion in the skillet. Add chick peas and tomatoes. Stir with a wooden spoon. Why wooden spoon you ask? Because my mother said so.

Add spices and stir.

Remove contents from the skillet and set aside.

Return eggplant to the skillet, layering it so that it will fill the pan. Now, add the chick peas, onion and tomato mixture to cover the eggplant.

Add water and cook for ½ hour on low heat.

This can be eaten hot or cold. Use pita bread to scoop. It’s delicious.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one of my favorite meals in the summer time because I use eggplant and tomatoes from the garden. The taste is fresh and sweet.

 

 

 

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