Pinina’s Manzaleh

Aubergine & Chickpeas in Tomato Sauce

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 1 large aubergine, cut into rectangles, the size of fingers
  • 225 mls corn or vegetable oil, for frying


  • heat the corn oil in a deep-frying pan and fry half of the aubergine ‘fingers’ for about 10 minutes, until soft & golden
  • remove from the pan & drain on paper towel, then repeat with the other half, until all are cooked