Maghmour

1 large eggplant, cut into round slices

2 tablespoons olive oil, divided

Pinch of salt

Pinch of black pepper

1 large onion, thinly sliced

6 cloves garlic, crushed

¼ teaspoon paprika

2 large tomatoes, finely chopped

1 tablespoon tomato paste, no salt added

1 can chickpeas, no salt added

1 teaspoon dried mint

100 ml water

10g fresh parsley (about 10 sprigs), chopped (optional)

4 pieces brown sourdough bread

• Preheat oven to 220C. Add 1 tablespoon olive oil, eggplant slices, pinch of salt, and pinch of pepper in a bowl and mix well, coating the eggplant. Arrange eggplant slices evenly on a baking sheet. Bake for 10 minutes. Flip and bake for 10 more minutes.
• While the eggplant is baking, add the other tablespoon of olive oil to a large pot on medium heat. Add the onion and cook until browned.
• Add the garlic and cook until fragrant. Add paprika.
• Add the tomatoes, tomato paste, chickpeas, water and dried mint. Stir well, cover and let simmer for 5 minutes.
• Remove the cover, add the eggplant slices, gently mix, cover and cook for another 7-10 minutes.
  Add parsley.
• Serve with sourdough bread.

Nutritionist Comment: Eggplants are a great source of anthocyanins, the antioxidant which gives them their rich, purple color. They also add a great, soft texture to this dish.

Calories: 360

Carbohydrates: 60g

Sugar: 11g

Fiber: 12g

Total Fat: 9g

Saturated Fat: 1g

Protein: 13g

Sodium: 290g