Egyptian Eggplant

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel eggplant if you prefer it without the skin like I do.
  • Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
  • Cut bell pepper into cubes.
  • Saute bell pepper and eggplant in olive oil for a couple minutes.
  • Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
  • Season with sea salt.
  • Allow to reduce down until eggplant is soft and chickpeas are tender.
  • Server Immediately
  • I like mine with some pita bread, yogurt and it's a nice side dish for fish.
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