BRAISED HARISSA EGGPLANT WITH CHICKPEAS

Some people find eggplant difficult or unpalatable to cook. This recipe starts with salting the eggplant to improve the texture and cutting them into one-inch cubes. Then brown the eggplant on the stove in oil. Saute onions and hot peppers for a few minutes. Then you should add the spices and cook briefly until fragrant. Then chickpeas, salt, and pepper should be added to the mixture. Add tomatoes to the pot and everything should be brought to a boil. Simmer for 10 minutes and bring back to a boil. Add the Eggplant and bring back to a boil. Stir in lemon juice and parsley. Then serve over rice or some other starch.

Key Takeaways:

• This stew can be served with many side dishes such as millet, rice, pasta, or even a nice slice of bread.
• Tomatoes taste really savory and they blend well with the stew.
• Salting is good for frying the eggplant and improving the taste and texture.

“Late summer perfection if you ask me. Hope you guys love this one!”

Read more: https://thefirstmess.com/2018/08/01/braised-harissa-eggplant-chickpeas/