Egyptian Eggplant

Name: Egyptian Eggplant
Ingredients: 1 medium eggplant, cut into cubes; 1 teaspoon sea salt; 2 tablespoons fresh lemon juice; 1 ounce water; 1 tablespoon olive oil; 1 (8 ounce) can chickpeas (drained); 1 red bell pepper, cut into pieces; 2 ounces pickled jalapeno pepper juice; 4 -6 pickled jalapeno peppers (sliced); 1/2 cup low sodium chicken broth; 1/2 cup tomato sauce

11 ingredients

9 steps

Ingredients

1 medium eggplant, cut into cubes
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1 ounce water
1 tablespoon olive oil
1 (8 ounce) can chickpeas (drained)
1 red bell pepper, cut into pieces
2 ounces pickled jalapeno pepper juice
4 -6 pickled jalapeno peppers (sliced)
1/2 cup low sodium chicken broth
1/2 cup tomato sauce

Directions

1

Peel eggplant if you prefer it without the skin like I do.
2

Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
3

Cut bell pepper into cubes.
4

Saute bell pepper and eggplant in olive oil for a couple minutes.
5

Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
6

Season with sea salt.
7

Allow to reduce down until eggplant is soft and chickpeas are tender.
8

Server Immediately
9

I like mine with some pita bread, yogurt and it's a nice side dish for fish.