|
Wash
and dry eggplant. It's best
prepared whole on a grill,
turning often until skin is
charred and pulp tender so
that it has a smoky flavor.
However you can also prick
the eggplant on all sides
with a fork, cover with aluminum
foil, and bake for an hour
at 400 degrees F. Remove eggplant
when done and scoop out pulp.
Mash in a bowl or food processor,
but make sure you retain some
body and texture.
DO
NOT mince.
Add minced garlic cloves,
mix well, let stand.
Dice onions and peppers
and sauté in olive oil until
tender. Add eggplant mixture
and chickpeas with some
of the liquid. Add lemon
juice of 1 1/2 lemons.
Add seasoning, mix well
and cover. Cook over low
heat for 30 minutes.
Add more seasoning if you
want it spicier. Keep tasting. |
