Total Servings: 5
1 Kg eggplant
½ Kg soaked chickpeas
½ Kg tomato
5 large onions
1 garlic head
½ cup oil
½ tea spoon salt
½ tea spoon pepper
Fry the finely chopped onions and garlic in oil until they develop a yellow color.
- Add the peeled chickpeas and cook for 1 ½ minutes, then add a little water and keep over a low fire until the chickpeas are done.
- Peel the eggplant, fry in oil and keep aside.
- Add the grated tomatoes over the chickpeas and leave for a while on the fire.
- Add the eggplants with salt and pepper and cook until all the water evaporates.
- Served cold.
For a healthier version enjoy the eggplants grilled in the oven!