Greek braised eggplant with chickpeas served with freshly made Tzatziki sauce

 

Greek braised eggplant with chickpeas served with freshly made Tzatziki sauce 

1.5 lb eggplant, cut into cubes and salted to remove excess moisture

1/4 cup Extra Virgin Olive Oil 

1 large onion, chopped

1 green bell pepper, diced

1 carrot, chopped

6 large garlic cloves, minced

2 dry bay leaves

1 ½ tsp paprika

1 tsp dry oregano

¾ tsp ground cinnamon

½ tsp ground turmeric

½ tsp black pepper

1 cup chopped tomato

1 can of chickpeas with liquid

Parsley for garnish 

Heat oven to 400 degrees F.

Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.

In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes. Stir often. Remove from stove top, cover and transfer to oven.

Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)

When eggplant is ready, remove from oven and add a generous drizzle of EVOO, garnish with fresh herbs (parsley). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.