Ingredients
Eggplants
- 3 large eggplants/aubergines
- 2-3 tablespoons olive oil (for brushing the eggplants)
Tomato Chickpea Sauce
- 2 tablespoons good quality olive oil (for sautéing the onions)
- 2 onions (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 red chili (finely chopped)
- 1 ½ tablespoon tomato paste
- 1 lb chopped tomatoes (use fresh or tinned) (450 grams)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cumin
- 10 ½ oz cooked chickpeas (300 grams)
- 1 cup water (adjust between ½ to 1 ½ cups depending on tomato juiciness)
Garnish
- Chopped parsley (to serve)
Instructions
- Preparing the Eggplants: Preheat your oven to 200°C (392°F) and line a large baking sheet with silicone paper. Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop into 2-3 cm (1″) cubes. Brush generously with 2-3 tablespoons of olive oil using a pastry brush and spread them evenly on the baking sheet. Bake for 25-30 minutes until softened and lightly browned. Alternatively, roast in an air fryer for 13-15 minutes. Remove and set aside.
- Making the Tomato Sauce: While the eggplants roast, heat 2 tablespoons of olive oil in a wok or large pan over medium heat. Add the finely chopped onions and sauté until soft and translucent. Stir in tomato paste, cumin, salt, and black pepper, mixing well to combine the spices.
- Adding Tomatoes and Seasoning: Add the chopped tomatoes, finely chopped garlic, and red chili to the pan. Stir thoroughly to blend all the ingredients. Pour in water, adjusting between ½ to 1 ½ cups depending on how juicy your tomatoes are, and stir the sauce to incorporate the liquid evenly.
- Combining Chickpeas and Eggplants: Add the cooked chickpeas and the roasted eggplant cubes into the tomato sauce. Stir gently to distribute everything evenly. Simmer the mixture for 20-25 minutes until the eggplants become tender and the flavors fully meld. Stir occasionally to prevent sticking.
- Final Touches and Serving: Remove the pan from heat. Stir in freshly chopped parsley for a burst of color and freshness. Serve the Maghmour warm as a hearty vegan main dish.
Notes
- Leftovers keep well for up to one week refrigerated in an airtight container and can be frozen for up to three months.
- For a creamy texture, ensure the eggplant is roasted until tender, either in the oven at high heat or in an air fryer. Frying in oil is another option but not used here.
- Taste the tomato sauce before adding eggplants and chickpeas; adjust the seasoning with additional salt, pepper, or spices as needed.
- The flavors deepen and improve when the dish rests overnight, making it an excellent make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
- Diet: Vegan
