M'nazaeleh is a light stew made with eggplant, tomato and plenty of spices. It's vegan-friendly and can be served with bread or a Middle Eastern main.
- 100 ml olive oil
- 1 brown onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 red chilli, halved, seeded and thinly sliced
- 1 green chilli, halved, seeded and thinly sliced
- 1 green capsicum, cut into 2-cm pieces
- salt and black pepper, to taste
- 200 g tomato, cut into 2-cm pieces
- 1 tbsp baharat
- 1 litre vegetable oil, for deep-frying
- 2 eggplants, peeled and cut into 5-cm cubes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as a side dish.
- Heat the olive oil in a large, heavy–based frying pan over low heat. Add the onion and cook, stirring regularly for 10 minutes or until soft. Add the garlic and chilli and stir until fragrant, then add the capsicum and cook until softened. Season to taste.
- Add the tomato and baharat, bring to the boil, then reduce the heat to low, cover and simmer for 1 hour, stirring occasionally.
- Meanwhile, heat the oil for deep-frying in a large saucepan to 180ºC. Fry the eggplant pieces until a deep golden brown. Drain on paper towel.
- After the tomato mixture has been simmering for 1 hour, gently stir the eggplant through and simmer for 5 minutes. Adjust the seasoning if necessary and serve warm or at room temperature.
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