Silky Aubergine Maghmour

Silky Aubergine Maghmour

Tender, melt-in-the-mouth aubergine and plump chickpeas braised in a rich, garlicky tomato sauce, lifted with warm Lebanese spices and a dusting of dried mint — this is Lebanese comfort food at its most satisfying. It is deeply savoury and naturally hearty, beautiful served warm or at room temperature. Perfect for a weeknight supper or as part of a mezze spread.

Ingredients
[ ] 2 medium aubergines (about 700 g total), partially peeled in stripes and cut into 3 cm cubes
[ ] 400 g tin of chickpeas, drained and rinsed (or 240 g cooked chickpeas)
[ ] 2 medium onions, halved and thinly sliced
[ ] 6 garlic cloves, thinly sliced
[ ] 400 g tin of chopped tomatoes, or 4 large ripe tomatoes, roughly chopped
[ ] 3 tablespoons olive oil, plus 1 tablespoon extra for the aubergine
[ ] 1½ teaspoons Warm Lebanese Baharat Blend (see link)
[ ] 1 teaspoon dried mint, plus extra to finish
[ ] ¾ teaspoon fine sea salt, plus more to taste
[ ] Small handful of fresh flat-leaf parsley, roughly chopped
[ ] Juice of ½ lemon (optional)

Instructions
[ ] 1. Toss the aubergine cubes with 1 tablespoon of olive oil and a pinch of salt in a large bowl until evenly coated.
[ ] 2. Heat a large, wide, heavy-based pan or casserole over a medium-high heat.
[ ] 3. Add the aubergine in a single layer, working in two batches if needed, and cook for 8–10 minutes, turning occasionally, until golden on most sides and just beginning to soften.
[ ] 4. When the aubergine is golden and beginning to soften, transfer it to a plate.
[ ] 5. Reduce the heat to medium and add the remaining 3 tablespoons of olive oil to the same pan.
[ ] 6. Add the sliced onions and cook for 10–12 minutes, stirring regularly, until soft and golden.
[ ] 7. When the onions are soft and golden, add the garlic and stir for 2 minutes until fragrant.
[ ] 8. When the garlic is fragrant, stir in the Warm Lebanese Baharat Blend, dried mint, and ¾ teaspoon of salt and stir for 30 seconds to coat the onions.
[ ] 9. Add the tomatoes and stir everything together, scraping up any bits from the base of the pan.
[ ] 10. Simmer for 5 minutes.
[ ] 11. When the tomatoes have simmered, return the sautéed aubergine to the pan and fold in the drained chickpeas, stirring gently to combine.
[ ] 12. Reduce the heat to low, cover, and cook for 20 minutes, until the aubergine is completely tender and the sauce has thickened.
[ ] 13. When the aubergine is completely tender, check the seasoning and adjust salt if needed.
[ ] 14. Remove from the heat and squeeze over the lemon juice if using.
[ ] 15. Scatter with extra dried mint and the fresh parsley and serve warm or at room temperature.

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