Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Mnazzaleh

Name: Mnazzaleh (Eggplant, Bell Pepper, and Chickpea Stew)
Yield: Serves 6
Cuisine: Egyptian
Ingredients: 2 tablespoons apple or citrus vinegar; Salt and freshly ground white pepper, to taste; 4 tablespoons corn or sunflower oil; Pinch of ground cumin; 2 large red bell peppers; 2 cups (500 grams) Cooked Chickpeas for Salads and Stews; 2 garlic cloves, crushed; 1 small red onion, chopped; 2 tablespoons parsley, chopped; Pinch of hot paprika; 2 large eggplants

Eggplant, Bell Pepper, and Chickpea Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

The freshest, tastiest eggplants are the ones with smooth, taut, shiny skin that are light for their size. (Simply hold a few eggplants and compare.)

Ingredients

2 large eggplants
2 large red bell peppers
2 cups (500

Asia
Africa
Egypt
Syria
Israel
Stew
Mediterranean
Vegan
Gluten-free

Method

Place the eggplants and peppers on a charcoal grill or on a metal rack placed on the stovetop. Roast, turning occasionally, until the skins are charred and separated from the flesh, 4 to 5 minutes on the grill, or 7 to 8 minutes on the stovetop. Place the peppers in a plastic bag and seal for an hour, allowing the steam to further soften them.
Transfer both egg