Pinina’s Manzaleh

Name: Pinina’s Manzaleh
Cuisine: Israel
Ingredients: 225 mls corn or vegetable oil, for frying; 1 large onion, thinly sliced; 1 large aubergine, cut into rectangles, the size of fingers; ¼ teaspoon cinnamon; salt & freshly ground pepper; 2 tablespoons olive oil; 4 tomatoes, chopped; pinch of sugar; dried chilli flakes, a pinch; 3 garlic cloves, crushed; 1 400 ml can chickpeas, drained; 2 tablespoons tomato paste; 1 teaspoon baharat; 3 tablespoons flat leaf parsley, finely chopped

Aubergine & Chickpeas in Tomato Sauce

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

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

Asia
Israel
Side dish
Mediterranean

Method

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