Lebanese Eggplants (Messaka'a)

Name: Lebanese Eggplants (Messaka'a)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1 kg eggplant, peeled and cut, lengthwise; 1 kg tomatoes, sliced; 1 cup of cooked chickpeas; 1 cup of cubed onion; 2 tablespoons ground dried mint; 10 garlic cloves; salt & pepper; 1/4 cup olive oil

Submitted by Engineer in the Kit

"A very tasty vegetarian dish that can also be used as a side dish. It is typically eaten with pita."

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Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 6-8

ingredients

1 kg eggplant, peeled and cut, lengthwise
1 kg tomatoes, sliced
1 cup of cooked chickpeas
1 cup of cubed onion
2 tablespoons ground dried mint
10 garlic cloves
salt & pepper
¹⁄₄ cup olive oil

directions

Heat olive oil in pot and fry the eggplants.
Remove them and put them aside.
Add the garlic to the same pot for 2 minutes.
Add the onions and keep until transparent, stirring frequently.
Add the tomatoes for 2 minutes.
Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.

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Reviews

Very easy & very delicious! The only change I made was to use fresh mint from the garden instead of dried mint. Everybody loved it. Made for NA/ME's visit to Lebanon 9/12.

Elmotoo