Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants into 1-inch cubes and lightly salt them with 1/4 teaspoon salt, then set them aside for 15 minutes to draw out moisture.

2. 2

   Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat, then add the eggplant cubes and stir-fry for 8-10 minutes until golden brown and tender, removing them to a plate afterwards.

3. 3

   Add the remaining 2 tablespoons olive oil to the same skillet, then add 1 large finely chopped onion and sauté for 5 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves and 1 large red bell pepper cut into 1-inch pieces, cooking for 3 minutes until aromatic and slightly tender.

5. 5

   Pour in 1 cup crushed tomatoes, add 1 can (15 ounces) drained chickpeas, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cinnamon, then simmer for 5 minutes, stirring occasionally.

6. 6

   Return the cooked eggplant to the skillet, gently stirring to combine with the sauce, and continue to cook for 2 more minutes to heat through.

7. 7

   Stir in 2 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, and the remaining 1/4 teaspoon salt along with 1/4 teaspoon black pepper, adjusting seasoning to taste.

8. 8

   Garnish the Lebanese Spiced Eggplant Stir-fry with 1/4 cup fresh chopped parsley and 2 tablespoons fresh chopped mint before serving.