Eggplant And Chickpea Stew (Mnazaleh)

If you are roasting the eggplant, preheat the oven to 190°C (fan-

forced) (210°C conventional) (410°F).

Peel and dice the eggplants into chunky pieces, then season with salt. To fry them the traditional way, heat vegetable oil in a deep pan over medium heat and, working in batches, deep-fry the eggplant for 3–5 minutes until golden, then transfer to a paper towel-lined plate to drain. Alternatively, coat the eggplant in olive oil and roast for 40-45 minutes or until golden.

Meanwhile, heat the olive oil in a pot over medium heat and sauté the onions until soft. If you fried the eggplant, use just one tablespoon of olive oil — fried eggplant already carries plenty, so this small amount is all the sauce needs. If you roasted the eggplant, use three tablespoons instead, as the stew needs that extra richness.

Add the tomato and bring to a boil, then lower the heat and simmer for 5–7 minutes, stirring every now and then, until the sauce thickens slightly. I always rest the lid on top of the pot without fully covering it — this stops the sauce from splattering while still letting it reduce. Season with salt and ground pepper.

Rinse the chickpeas well to remove the canning liquid, then add them to the sauce and cook for a further 5–10 minutes. Gently fold the eggplant through the sauce and remove from the heat. Serve warm or at room temperature, garnished with sesame seeds or finely chopped chives.

A FEW THINGS YOU'LL WANT TO KNOW

Why is my Mnazaleh so oily?
Eggplant acts like a sponge when it's fried — it soaks up a surprising amount of oil, and that oil carries through into the stew. It's part of what makes the traditional version so rich and delicious, but there are two easy ways to keep it in check: drain the fried eggplant well on paper towel, and use only one tablespoon of oil when you sauté the onions. The eggplant brings more than enough to the pot on its own.

Can I make this stew less oily altogether?
Absolutely — roast the eggplant instead of frying it. Coat the pieces in two tablespoons of olive oil and roast at 190°C (fan-forced) (210°C conventional) (410°F) for 35–40 minutes until golden. You'll still get lovely caramelised eggplant with a fraction of the oil. Just allow for the longer cooking time.

Should I salt the eggplant before cooking?
I season the eggplant with salt just before cooking. Modern eggplants aren't as bitter as they once were, so there's no need for long salting and draining — a simple seasoning is enough.

Can I use passata instead of crushed tomatoes?
Yes — 500 ml of passata works beautifully. Crushed tomatoes give you a slightly chunkier, more rustic finish, while passata gives a smoother, silkier sauce. Both are delicious, so use whichever you have on hand.