Aubergines with Tomatoes and Chickpeas (Mussaka’A Menazzaleh)
This dish can be served cold as a salad or hot as a side dish to accompany meat or chicken. It has a delicate sweet-and-sour flavour.
|extra virgin olive oil|
|2-3||garlic cloves, crushed|
|500g||tomatoes, peeled and chopped|
|1½ tbsp||pomegranate molasses|
|1 x 400g||tin of chickpeas, drained|
|2 tbsp||chopped flat-leaf parsley|
Cut the aubergines in half lengthways, then into 1.25cm slices. Brush them generously with oil, sprinkle lightly with salt, and cook them under the grill for 15 minutes, or on an oiled griddle, turning them over once. They do not need to be cooked through as they will be stewed further in the sauce.
In a large saucepan, heat the garlic in 1 tbsp of oil for seconds only, stirring, until it just begins to colour. Add the tomatoes and squash them gently in the pan. Add, sugar, salt and pepper and cook for 15 minutes. Add the pomegranate molasses, put in the aubergines and simmer for 20-30 minutes or until the aubergines are very soft. Add the chickpeas towards the end.
Serve sprinkled with chopped parsley.