Wasfetna

Maghmour

Aubergine browned in olive oil with chickpeas in a tomato and garlic sauce, eaten warm or cold.

Vegan

Maghmour
Cooking time
54 min
Hands-on time
20 min
Free time
15 min
Difficulty
Medium
Cuisine
Levantine
Calories
540

One of those dishes that tastes better the next day, which is why it's made in a batch for two. The aubergine is salted for a quarter of an hour and dried before browning, so it soaks up less oil and keeps its shape in the sauce.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the maghmour

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Strainer — The aubergine is salted in it for fifteen minutes, then dried.
  • Wide pot — The aubergine browns, then returns to it with the chickpeas and tomato.

Method

  1. Salt the eggplant cubes and leave them in a colander for a quarter of an hour, then dry them with a towel.

    15 minYou can walk away
    You’ll know it’s ready when

    Dark drops have dripped from the colander and the cubes feel dry.

    Tip: This step reduces the amount of oil absorbed by the eggplant by half.

  2. Brown the eggplant in olive oil over medium heat until golden, then set aside.

    12 min
    You’ll know it’s ready when

    The cube is golden on the outside and soft on the inside.

  3. In the same pot, sauté the onions until softened, then add the garlic and tomato paste and stir for one minute.

    5 min
    You’ll know it’s ready when

    The onion is translucent, and the paste is darker in color.

  4. Add the tomatoes, chickpeas, water, spices, and salt, and let it simmer gently.

    12 minYou can walk away
    You’ll know it’s ready when

    The sauce has begun to thicken and the chickpeas have taken on its color.

  5. Return the eggplant to the pot and continue cooking over low heat, then let it rest.

    10 minYou can walk away
    You’ll know it’s ready when

    The eggplant has soaked up the sauce and kept its shape.

    Tip: Eat it warm, or cold the next day — it tastes even better on day two.

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