The seasoning of the sauce differ from one region to another, some use cinnamon or caraway or cumin or turmeric, ginger or a combination of these spices and more. I love the North African spice mix ras el hanout and I use my homemade recipe, please check it out here: https://www.myexcellentdegustations.com/homemade-spice-mix-ras-el-hanout/
For health benefits, it does not hurt to add ginger and turmeric to the sauce even though these ingredients are in the Ras el Hanout already (I did not add them in the recipe ingredients because it’s just my choice). I love this dish with a French baguette!
Ingredients
- 1 lb pieces of meat
- 3 medium eggplants
- 1 small onion, chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tomato, grated
- 2 cups chickpeas, soaked overnight and rinsed
- 1 tsp ras el hanout
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter at room temperature
- 1 tbsp paprika
- 1 tbsp tomato paste
- salt, pepper to taste
- Vegetable or canola oil for frying
- Chopped parsley or cilantro for garnish (optional)
- Hot Water
Instructions
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Put the butter and olive oil in a saucepan over medium heat.
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Add the minced garlic and onions then let cook for a minute or two.
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Add the meat, paprika, the grated tomato, tomato paste, ras el hanout, salt and pepper (to taste).
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Let cook for about 5 minutes, then add in the chickpeas.
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Pour in water, that should cover the meat and chickpeas.
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Let cook for about 40 to 60 minutes or until the meat is cooked (at medium heat) and the sauce is reduced.
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In meanwhile, slice the eggplants into about ½ inch slices then season with salt.
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Place the eggplant slices in a baking dish, single layered and bake in a 400 °F preheated oven for 45 to 1 hour (cover them with aluminum paper).
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Put oil in a frying pan over medium high heat.
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Fry the baked eggplant slices for few minutes in each side until they get that golden color (knowing that the eggplants are already baked so no need to fry them for too long).
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Take out the meat from the sauce and gently add the fried eggplants to the sauce.
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Let simmer for 2 to 3 minutes just to get all the flavors of the sauce and adjust the seasoning for salt and pepper to your tasting.
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Serve the dish by placing the eggplants slices around the plate. Add the meat, chickpeas and sauce in the middle or serve it as you like it. Garnish with cilantro or parsley if you prefer.
Recipe Notes
– Â You can add sliced peeled potatoes to be cooked in the sauce or you can fry the sliced potatoes first then add them to the sauce if you like.
– You don’t have to add the eggplants slices to the sauce, you can just serve them in a plate and add the meat, chickpeas sauce on top.
– You can add 1 or 2 beaten eggs with a little bit of the sauce and chopped parsley and pour it over the sauce at the end of cooking . Let simmer for few minutes.
– You can add 1 tbsp of white vinegar to the sauce after turning off the heat .
What a fun way to cook up eggplants! Chickpea sauce sounds delicious as well – thanks for sharing this unique recipe!
You welcome, it’s my pleasure!
What an interesting dish! I’ve never heard of nor tried this before. I’m so excited to give it a go.
Please give it a go and let me know how is it!
This sounds an amazing recipe. Never tried eggplant with meat sauce combo. When I get eggplants next time , will try this recipe
thank you, please try it, you will definitely love it!
What a great way to use eggplant. I’m sure the eggplant and chickpeas really shine in this dish.
Sure they do!
I love eggplant and this one sounds so amazing. The addition of chickpea make this even more delicious. Will try this sometime.
thank you.
This is so good. I am happy to see a north african dish with a Levant foundation. I am not a big fan of eggplant.
If you try this dish , you may become a fan of eggplants 🙂
I love eggplant, and that chickpea sauce looks delicious! I love all the flavor going on here. Thanks for sharing!
Thanks, it’s my pleasure.
This dish looks delicious! I love eggplants and we use them a lot here in Italy. Your way of cooking them sounds interesting. I have to try that as just fried they can be very oily and just baked they don’t have the same colour and taste!
Thank you, please try it, you will certainly love it!
I should try this trick! I’ve never tried roasting then frying eggplants like this. I usually fry it but it takes lots of oil so this sounds so much better. And not to mention, tasty too!
Aww, thank you!
We love eggplant, but I’ve never tried the roasting and then frying technique. You mentioned “meat” in the recipe. I’m assuming that’s beef? Could I use pork or chicken?
Of course, you can use any type of meat you like.
Delicious eggplants – I have been experimenting with them a lot lately, so this recipe is just perfect to add to my weekend menu! And I am loving the option with vinegar!
Awesome!
I think I would prefer adding sliced potatoed to be cooked in the sauce because that would bring out even more flavor, but either way this recipe is amazing!
Sure! you can add potatoes, thanks April.
I love eggplant and chickpeas togethers. These flavors in this dish are so intriguing! Will have to try this one.
Thank you! please do try it and let me know how is it!
this sounds delicious! chickpeas are one of my favorite things, so that sauce sounds incredible!
Thank you!
This is an interesting way to use eggplants. Love the addition of chickpeas. This would be great for dinner as it covers all the bases.
Sure this dish is great for dinner or lunch.
This is such an interesting recipe! I loove the sound of that chickpea sauce, I had something similar in an African restaurant and it was delicious.
Thank you! Yes It’s definitely delicious.