Moroccan spiced eggplant and chickpeas

Updated at: Mon, 09 Sep 2024 23:44:23 GMT

Step 1

To make homemade pomegranate molasses, add the pomegranate juice, sugar and lemon juice to a 4-quart (4-L) saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Reduce the heat to medium-low and gently simmer until the mixture has reduced to about 1 cup (240 ml), 60 to 75 minutes. It should be the consistency of thick maple syrup. Remove the pan from the heat and set it aside to cool for 30 minutes. Transfer the molasses to clean glass jar and allow it to cool completely before covering and storing it in the refrigerator for up to 6 months.

Step 2

To make the eggplant, partially peel the eggplants in strips down the length of the fruits, leaving alternating strips of peel so that they appear striped. This will help them retain their shape while cooking. Cut each eggplant in half lengthwise, then slice them into 1-inch (2.5-cm)-thick half-moons. Set them on a rimmed baking sheet and sprinkle them generously with salt. Let them stand for 1 hour. Rinse the eggplants and pat them dry.

Step 3

Preheat the oven to 375°F (190C) and set a rack in the middle.

Step 4

Heat 2 tablespoons (30 ml) of the olive oil in a large Dutch oven set over medium-high heat. When the oil is shimmering, add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and golden, about 7 minutes. Add the garlic, paprika, cumin, cinnamon, coriander and pepper flakes and stir for 30 seconds to let the spices bloom in the oil. Add the tomatoes, chickpeas, broth and pomegranate molasses and bring to a simmer, Turn off the heat and carefully spoon two-thirds of the tomato- chickpea mixture into a heatproof bowl.

Step 5

Layer half the eggplant over the chickpea mixture in the pot and drizzle over 2 tablespoons (30 ml) of the remaining olive oil. Spread another third of the chickpeas over the eggplant. Layer on the rest of the eggplant, drizzle with the remaining oil and top with the last of the chickpea mixture Cover and cook in the oven until the eggplant is very tender, about 11/2 hours. Scatter the mint over the top and add a dollop of Greek yogurt

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