Chickpea and Eggplant Simmer
Salting the eggplant and letting it stand before cooking gets rid of excess water and cuts down the amount of oil you need to saut?t.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 164 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 30 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 581 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 10% |
| vit C | 45% |
| folate | 30% |
Suggested Recipes
-
1 large eggplant (about 1 lb/500 g)
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
Pinch cinnamon
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut eggplant into 1-inch (2.5 cm) cubes; place in colander. Sprinkle with salt and toss; let stand in sink for 30 minutes. Pat dry.
In Dutch oven, heat oil over medium heat; fry onion, garlic, oregano, pepper and cinnamon, stirring, until softened, 5 minutes. Add eggplant; fry until lightly coloured, 5 minutes. Add chickpeas, tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer until eggplant is tender, 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Sprinkle with parsley.
Tags:
Main Course; Vegetarian; Vegetables; Beans and Legumes; Boil/Simmer;
Source
Canadian Living Magazine: May 2005
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