Aubergine Chickpea Maghmour

Aubergine Chickpea Maghmour

Smoky griddled aubergine and plump chickpeas braised in a rich, spiced tomato sauce — this is Lebanese comfort food at its most satisfying. The warm, aromatic baharat blend gives the dish a deep, earthy heat that clings to every layer. Serve it warm with flatbreads, or at room temperature as part of a mezze spread.

Ingredients
[ ] 2 large aubergines, cut into 1 cm slices
[ ] 1 tsp fine salt in total — use ½ tsp to salt the aubergine before griddling, and ½ tsp in the sauce
[ ] 2 tbsp olive oil, plus extra for brushing the aubergine slices
[ ] 1 large onion, finely diced
[ ] 4 garlic cloves, finely sliced
[ ] 1–2 tsp Warm Lebanese Baharat Blend (see internal recipe link)
[ ] 400 g tinned chopped tomatoes (or 4 ripe fresh tomatoes, roughly chopped)
[ ] 2 tbsp tomato purée
[ ] 400 g cooked chickpeas (1 × 400 g tin, drained and rinsed)
[ ] 150 ml vegetable stock (check the label; use a gluten-free one if needed)
[ ] Small handful of fresh flat-leaf parsley or mint, roughly torn (optional)

Instructions
[ ] 1. Lay the aubergine slices in a single layer on a tray or board. Sprinkle ½ tsp of the total salt evenly over both sides.
[ ] 2. Leave the salted aubergine slices to drain for 10 minutes.
[ ] 3. When the 10 minutes are up, rinse the aubergine slices under cold water and pat thoroughly dry with kitchen paper.
[ ] 4. Brush each aubergine slice on both sides with olive oil.
[ ] 5. Place a griddle pan over a high heat until very hot.
[ ] 6. When the pan is very hot, lay as many slices as will fit in a single layer on the griddle without overlapping.
[ ] 7. Cook the aubergine slices without moving them for 3–4 minutes on the first side.
[ ] 8. When the first side is done, turn each slice and cook for a further 3–4 minutes on the second side.
[ ] 9. When the second side is done, remove the slices to a plate. Repeat in batches until all slices are griddled.
[ ] 10. Remove the griddle pan from the heat and wipe it thoroughly dry with kitchen paper.
[ ] 11. Return the dried pan to a medium heat.
[ ] 12. Add the 2 tbsp olive oil to the pan (or transfer to a wide sauté pan if preferred). Add the diced onion.
[ ] 13. Cook the onion, stirring occasionally, for 8–10 minutes until softened and lightly golden.
[ ] 14. When the onion is softened and lightly golden, add the garlic and 1–2 tsp Warm Lebanese Baharat Blend. Stir for 1 minute until fragrant.
[ ] 15. When the garlic is fragrant, add the chopped tomatoes and tomato purée. Stir well to combine.
[ ] 16. Add the drained chickpeas and vegetable stock. Stir in the remaining ½ tsp salt.
[ ] 17. Nestle the griddled aubergine slices into the tomato and chickpea sauce in a single layer, pressing them down gently.
[ ] 18. Bring the sauce to a gentle simmer.
[ ] 19. When simmering, cook uncovered for 15–20 minutes until the sauce has thickened and the aubergine is completely tender.
[ ] 20. When the sauce has thickened and the aubergine is completely tender, taste and adjust the seasoning if needed.
[ ] 21. Scatter over the fresh parsley or mint, if using, and serve warm or at room temperature.

https://www.cuisinesavvy.com/recipe/aubergine-chickpea-maghmour