Description
A warm and hearty Middle Eastern stew made with tender aubergine, chickpeas, tomatoes, and aromatic spices, Mnazeleh is a comforting, vegan-friendly dish that’s perfect for cozy nights or make-ahead meals.
Ingredients
Scale
- 2 medium aubergines (cubed)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 2 large tomatoes (chopped) or 1 can (14 oz) crushed tomatoes
- 4 cloves garlic (crushed)
- 1 medium onion (diced)
- 4 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1.5 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
- Fresh parsley (chopped, for garnish)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté onions and garlic for about 5 minutes until soft and fragrant.
- Add cubed aubergine and sear until golden brown, adding more oil if necessary.
- Stir in tomato paste, cumin, cinnamon, salt, and black pepper.
- Add chopped or crushed tomatoes and chickpeas, mixing well to combine.
- Simmer uncovered for 20–25 minutes, stirring occasionally until thickened.
- Adjust seasoning to taste and garnish with fresh parsley before serving.
Notes
- Salt and drain the eggplant before cooking to improve texture.
- For a deeper flavor, use high-quality olive oil and ripe tomatoes.
- This stew is delicious served hot, room temp, or cold.