Lebanese eggplant caponata

Lebanese eggplant caponata

By
From
Alimentari
Serves
10-12
Photographer
Lauren Bamford

This dish is delicious hot or at room temperature and it’s lovely both as a side or as a main, eaten with some fresh bread and labne. It sits alongside our antipasto and we serve it with our mezze board at Smith Street.

Ingredients

Quantity Ingredient
250g dried split chickpeas
2 large eggplant, trimmed, peeled and cut into 3 cm slices
180g olive oil, plus extra for brushing
4 large onions, sliced
8 garlic cloves, chopped
2 x 400g tins diced tomatoes
1 1/2 teaspoons see method for ingredients

Method

  1. Place the split chickpeas in a bowl and cover with cold water. Leave to soak overnight, then drain.
  2. Preheat the oven to 200°C. Heat the grill to high.
  3. Place the eggplant on a foil-lined baking tray. Brush both sides lightly with oil and place under the grill. Cook for about 5 minutes on each side until golden brown. Transfer the eggplant to a 35 cm x 25 cm baking dish.
  4. Heat the olive oil in a saucepan over medium heat and sauté the onion for about 5 minutes, until translucent. Stir in the garlic, chickpeas, tomato and baharat then top with three tomato tins-worth of water. Cover and cook for about 5 minutes.
  5. Slowly pour the mixture over the eggplant (do this gently so the eggplant doesn't float to the surface).Cover with foil and bake for 40 minutes or until the liquid is bubbling.
  6. Remove from the oven and season with salt. You will notice that the eggplant will have broken up into pieces allowing you to easily serve as a side. Serve alongside grilled meat or fish, or as part of a mezze menu. This caponata will keep in the fridge for up to 1 week.
Tags:
alimentari
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