Eggplant casserole recipe

Recipe for eggplant casserole in our easy arab recipes collection.

Recipe ingredients

• 32 ounces eggplants, peeled and thickly cut, lengthwise
• 32 ounces tomatoes, peeled and sliced
• 1 cup of dried chickpeas, cooked or canned, washed and drained
• 1 cup of quartered and sliced onion
• 2 tablespoons ground dried mint
• 10 cloves garlic, fried in oil
• 6 cloves garlic, crushed with a dash of salt
• 2 cups vegetable oil, or to cover eggplants
• 1 teaspoon salt, as desired
• A dash of sugar
• 1 fresh red or green chili

How to make eggplant casserole

• Sprinkle salt over eggplant slices.
• Fry eggplants till golden brown and drain on paper towels.
• Fry onion rings until soft. Stir in garlic until golden.
• Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes.
• Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes.
• Mix dry mint with crushed garlic.
• Add mint mixture to pot. Cook for 2 minutes.
• Remove chili and serve cold with main dishes.

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