Chakchooka
Recipe: #21527
October 30, 2015
Categories: Side Dishes, Eggplant, Jewish, Middle Eastern, Sunday Dinner, Grilling (Outdoor), Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free Vegan, Vegetarian, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (350.9 g)
- Calories 285
- Total Fat - 21.2 g
- Saturated Fat - 3 g
- Cholesterol - 0 mg
- Sodium - 596.4 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 8.9 g
- Sugars - 10.1 g
- Protein - 4.6 g
- Calcium - 94.4 mg
- Iron - 2.5 mg
- Vitamin C - 125.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Eggplant: It's best prepared whole on a grill, turning often until skin is charred and pulp tender so that it has a smoky flavor.
Step 2
However you can also prick the eggplant on all sides with a fork, cover with aluminum foil, and bake for an hour at 400 degrees F.
Step 3
Remove eggplant when done and scoop out pulp.
Step 4
Mash in a bowl or food processor, but make sure you retain some body and texture. DO NOT mince.
Step 5
Add minced garlic cloves, mix well, let stand.
Step 6
Dice onions and peppers and sauté in olive oil until tender. Add eggplant mixture and chickpeas with some of the liquid. Add lemon juice of 1 1/2 lemons. Add seasoning, mix well and cover.
Step 7
Cook over low heat for 30 minutes.
Tips
No special items needed.
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