Mnazaleh („oriental aubergine“)

Another great aubergine dish, inspired by my long lasting quest of so called "chazilim orientalim" or "oriental aubergine".

As I told you a couple of times, I really didn't like aubergines as a kid. Maybe it was the smell of burnt aubergines in the kitchen of my grandmother (believe me: roasting aubergines on the stove can cause a mean smell), or the texture of the Romanian aubergine salad ("salata de vinete"). Both was not really appealing to me.

Shipudei Hatikva, Israeli Grill Restaurant

My first encounter with Israeli "chazilim orientalim" was in the late 1980s in one of the new Israeli Grill restaurants called Shipudei Hatikva. "Shipudei" or plural "Shupudim" are skewers that were smacked on the coal grill served with all kinds of oriental salads, hummus and so on.

Quantity and not quality

Do not mistake this place with any high class or even gourmet spot. At that time - as it is today - was their motto: how much meat and salads can you eat in how little time.

The taste stayed in my mind

I didn't order any salad, the salads are just served as a "courtesy". And they were not amazing, but the taste of the burnt aubergines in a slightly spicy totato sauce stayed with me. And I loved it.

But from this moment on, I liked aubergines and found out that there are various great variations to use them. This is one of them.

Ingredients

1 aubergine, about 500 gram

2 onions, sliced

3 cloves of fresh garlic, minced

2 tablespoons of tomato paste

2 tablespoons of baharat seasoning (you may substitute with two parts of paprika, one part cumin and one part of grated nutmeg)

Half a teaspoon of cinnamon

1 tablespoon of Harissa or a pinch of dried hot chili flakes

1 can of cooked chickpeas, drained (ca. 250 g)

1 can of chopped tomatoes (ca. 400 g)

Olive oil

Salt and pepper, to taste

Preparation

Wash aubergine and cut it into small cubes, leave the skin on for extra taste.

Place the aubergine into a colander and sprinkle liberally with salt. Let the salted eggplant sit in the colander for 30-45 minutes until beads of liquid rise to the surface.

Place the aubergine cubes on a baking tray (use a baking paper), sprinkle it lighly with olive oil and roast the aubergine for 25 minutes in the oven at 180°.

While aubergine is roasting, heat 3 tablespoons of olive oil over medium heat in a sauté pan. Sauté the onion slices for a couple of minutes. Cook until the onion is translucent, very tender and starting to caramelize. The longer you cook it the sweeter it will become. Add the garlic, and sauté for another minute.

Add the tomato paste and the seasoning, including the harissa. Cook for a couple of minutes.

Add the chickpeas and the chopped tomatoes and cook it all on a low heat with the lid on for 10-15 minutes.

Add the roasted aubergines, stir and cook for another 5 minutes.

Season generously with salt and pepper.