Sumac-Scented Eggplant and Chickpeas
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 2pounds firm Italian eggplant, cut into 1-inch cubes
- Kosher salt and black pepper
- 1(28-ounce) can crushed tomatoes
- 1tablespoon ground sumac
- 2garlic cloves, peeled and chopped
- 2tablespoons pomegranate molasses, plus more to taste
- 1(14-ounce) can chickpeas, drained
- 4scallions, trimmed and sliced
- ½cup chopped fresh mint or cilantro
- Cooked white rice, for serving
- ½cup Greek yogurt, for serving
- Toasted pita, for serving (optional)
Nutritional analysis per serving (6 servings)
447 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 13 grams dietary fiber; 20 grams sugars; 12 grams protein; 1057 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a deep, wide skillet, heat ¼ cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.
- Step 2
Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.
- Step 3
Stir in the eggplant, chickpeas, half the scallions, half the mint and ¼ cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.
- Step 4
Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.
Private Notes
Comments
Instead of frying the eggeplant try oven roasting @ *400 in a dry cast iron skillet till slightly chared. Great flavor and much the same texture!
is the eggplant peeled?
If you have access to bottled unsweetened pomegranate juice (from Sicily or Israel), you can make your own molasses. Just boil down the juice over high heat in a nonreactive saucepan by half to two-thirds to a syrupy liquid. Don't go too far in the reducing or it will solidify when cooled. Otherwise, just use fresh lemon juice and a pinch of sugar, keep in mind that the sumac is lemony, too.
I cooked the eggplant in my aairfryer and finished it off with a little bit of oil to brown in the skillet.mI would make this again.
Excellent. Serve with Greek yogurt and Pita bread. Lots and lots of cilantro.
I followed the suggestions to bake the eggplant with sliced onion, increase the spices, add ras Al hanout, substituted basil and cilantro for the mint, tossed in some leftover chicken at the end and served over couscous. A winner in my house!