This is a delicious Middle Eastern vegetarian dish that should be eaten at room temperature and the flavor gets better over time. This desh can be served as a side dish or the main meal (makes a great on the go food).
2 long Japanese eggplants, approx ½ lbs. (or other if you don’t have)
Coconut oil or cold pressed Sunflower oil for frying
4 Tbs. coconut oil or extra virgin olive oil
2 medium onions, sliced thin
1 ½ tsp. sea salt
1 Cup garbanzo beans that have already been soaked, cooked and drained
2 lbs. tomatoes, peeled and chopped
4 garlic cloves, peeled and mashed
Peel the eggplant in strips as seen in photo, then cut into rounds about 1/2 inch. Next, lay out a paper towel on the counter and place eggplant on it, then generously sprinkle sea salt; this is done to remove excess water in the eggplant and it won’t absorb much oil when fried. Leave for about 30 minutes, then pat dry.
Fry eggplants on medium heat until golden, remove on a plate lined with paper towels; set aside.
Meanwhile, sauté onions in oil on low until limp and golden. Add salt and garbanzo beans and heat for about a minute, and then add tomatoes; simmer covered for about 15 minutes.
Tthen arrange the fried eggplant over the top and cover again; simmer for another 15 minutes, or until sauce has thickened. If the sauce is too runny; gently boil uncovered until the excess liquid has evaporated.
When ready, add mashed garlic, carfully blend in, turn off heat, and cover pot for another 2 hours or more to let it cool to room temperature.
You can either let it all mix together, or make a nice arrangement by carefully placing cooled eggplants on a serving dish first, then put the tomato sauce in between.
Eat with a side of white or brown rice.
This is a great lunch to take on the go packed in a cooler.