Lebanese Eggplants (Messaka'a)

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

• Ready In: 1 hr 15 mins
• 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

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