- 1 medium eggplant
- 3 tbsp extra virgin olive oil
- salt & pepper, to taste
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1/2 cup vegetable stock or water
- 15 oz can chickpeas, drained
- 3 cups tomato, peeled and chopped
- 1 bay leaf
- 1/4 cup sun dried julienne tomatoes
- 1 tbsp tomato paste
- 1 tsp molasses
- 1 tsp smoked paprika
- 2 tbsp baharat spice
- 1 cup uncooked basmati rice, or other rice
- fresh mint or parsley, to top
- Peel the eggplant and cut into 1″ thick discs. Sprinkle with salt and let sit 15 mins to draw out moisture. Wipe off excess moisture from eggplant, and dice discs into 1/2″ pieces.
- Coat eggplant lightly and evenly in about 2 tbsp olive oil, sprinkle with salt and pepper, and bake for 20 mins at 400 F.
- In a large pan, heat 1 tbsp oil on low heat, add the onion, and cook on low until soft and translucent, about 10 minutes.
- Add the minced garlic and heat on low for another 30-60 seconds.
- Add the stock or water, chickpeas, tomato, bay leaf, sun dried tomatoes, paste, molasses, paprika, and baharat to the pan. Add the eggplant when it’s done baking. Stir to combine, and let simmer for at least 20 minutes.
- While simmering, bring 2 1/4 cups of water to a boil, add the rice, and reduce heat to simmer for 15 minutes.
- Add more stock or water to the tomato mixture as needed to maintain a stew like consistency. Season to taste with more salt and pepper.
- Remove bay leaf, and serve the maghmour warm with rice. Top with fresh mint or parsley.
You can find a baharat spice blend at specialty spice or kitchen stores, or buy it here on Amazon.