Mnazaleh Inspired Dinner Toast

Mnazaleh is a  delicious Middle-Eastern stew of chickpeas, eggplant, garlic, tomatoes, onions and warm spices. This is an appropriated version because I was doing a hydrator clear-out and wanted a recipe that would use what I had on hand as well as something on toast so I ran with the flavors of the original and made my own recipe.

1/2 large eggplant, peeled and cubed

1/3 can of chickpeas, rinsed

1/2 small red onion, peeled and sliced into thin half moons

1 clove garlic, peeled and finely chopped

1 Tbsp olive oil

1 Tbsp tomato paste

Generous pinch each paprika, cumin, nutmeg, cinnamon and hot chili flakes

Salt to taste

Heat the oil in a large skillet over low heat.

Add the spices, onion and garlic and cook, stirring often, until the spices are fragrant and the onion is starting to soften and become translucent.

Add the tomato paste and stir to combine.

Add the diced eggplant and a quarter cup of water. Stir to combine and cover the pan. Let cook for five minutes.

Remove the cover. Stir in the chickpeas. Cook for an additional three to five minutes, stirring to keep the mixture from catching, until the chickpeas are heated through and the eggplant is cooked through.

Spoon onto toast and top with chopped herbs - mint, parsley, coriander - if you so desire.