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Ingredients
- 1 eggplant, skin removed, thinly sliced, brushed with olive oil on both sides
- 1/4 cup finely chopped onion
- 5-6 plum tomatoes, skinned, seeded and finely chopped
- 1 can chickpeas
- 1/4 tsp dried mint
- 1/2 tsp salt
- olive oil
Preparation
Step 1
Roast eggplant slices on parchment paper-lined cookie sheet in 375F oven until browned, 15-20 mins.Fry onions in oil in pan until translucent. Add tomatoes and cook 2-3 mins. Add salt and mint, then chickpeas. Reduce to low and cover. Add eggplant slices on top when roasted. Gently simmer covered on low for 20 mins. Serve hot or cold, using pita to scoop up and eat.