Monday, February 22, 2010

Eggplant and chickpeas in tomato sauce - a fast dinner idea


Last weekend my husband and I were visiting Hatay region ( sout-east of Turkey), so came home tired and loaded our fridge with fresh vegetables, Antakya cheese, olives and olive oil. We were thinking of ordering something from a nearby restaurant but then decided that it would be very silly to order when there are so many vegetables at home. That is why I made a simple dinner and it was really lovely and has all flavours and ingredients of Hatay. Well, most probably they would add a big piece of grilled beef ( those people just love meat!). :)

What we need:

2 eggplants
200 gr of boiled chickpeas
1 onion
1 red pepper
3 cloves of garlic
fresh oregano
fresh mint
2 tomatoes
1 tablespoon
salt and pepper
250 ml of chicken or vegetable stock
2 tbsp of olive oil
1 lemon juice

boiled rice to serve

What we have to do:

1. Chop onion and garlic. Fry them for 3 minutes in olive oil. Then add deseeded and cut into pieces red pepper, later add eggplant cut into big slices. Fry for 2 minutes and add chicken stock. Season with salt and pepper, oregano. Cook for 5 minutes.
2. Add boiled chickpeas, grated tomatoes and tomato paste. Mix it well and simmer for 5 minutes. Then add chopped mint and lemon juice.
3. Serve with boiled rice. Enjoy!
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