The reason for the summer title is because this dish used to appear every week at our table when the first heat waves of summer were felt, because it is eaten at room temperature.
Plus it is entirely vegan.
I hated it as a kid; it reminded me of the eggplants we were served at the nun school, big greasy slices of fried eggplant staring at me that I would discreetly slip into the pocket of my school uniform.
Later on, of course, I grew to love it; if you have similar recollections involving eggplant, this is the one dish that might change your mind; the whole concoction is so mellow and soft and tangy from the tomatoes, it is really a delight.
- 1 Large eggplant, about 1 pound
- 1 large onion, about 10 ounces, sliced in rings
- Oil, to fry the eggplant and the onions
- 4 Large tomatoes, peeled and diced
- 2 cups of cooked chickpeas
- 6 garlic cloves (or more, or none) (you can mash a few with salt and add the last minutes of cooking)
- Salt, pepper
- Peel the eggplant and cut into slices. Sprinkle with salt and let the brown juice drain out, about one hour or longer; wipe dry and fry in plenty of oil till golden-brown on both sides; transfer to paper towels to soak up the extra oil and set aside.
- Fry the onions till golden then add the cubed tomatoes; add the chickpeas and the eggplants and the garlic cloves whole and bake in a medium-low oven for 30 minutes; or simmer over the stove gently until the juice from the tomatoes is almost all evaporated. Serve at room temperature with pita bread on the side.
27 Comments • Comments Feed