Eggplant with Olive Oil & Chickpeas


  • 3 eggplants
  • 2 carrots
  • 1 tomato
  • 1 onion
  • 1 head of garlic
  • Hot water
  • 1 cup of boiled chickpeas

for frying

  • 2 cups olive oil
  • Salt


Peel the eggplants and cut them into quarters lengthwise. Salt it generously and keep it in the refrigerator. Wash with plenty of water and dry.

Fry the eggplants in olive oil. Chop the tomato coarsely. Cut the onion into rings and the carrots julienne. Heat 2 tablespoons of olive oil in a pan.

Add the onion and fry it. Add other vegetables and chickpeas. Arrange on top of the vegetables so that the eggplants are completely covered.

Place an inverted plate on top of the eggplants. Add hot water until it is level with the eggplants. Bake for 15 minutes. Serve hot.

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