Sumac-Scented Eggplant and Chickpeas
The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies,” but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.
- Total:
- Serves: 6 persons
Ingredients
- ½cup olive oil
- 2pounds firm Italian eggplant, cut into 1-inch cubes
- Kosher salt and black pepper
- 1(28-ounce) can crushed tomatoes
- 1tablespoon ground sumac
- 2garlic cloves, peeled and chopped
- 2tablespoons pomegranate molasses, plus more to taste
- 1(14-ounce) can chickpeas, drained
- 4scallions, trimmed and sliced
- ½cup chopped fresh mint or cilantro
- Cooked white rice, for serving
- ½cup Greek yogurt, for serving
- Toasted pita, for serving (optional)
Instructions
Step 1
In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.Step 2
Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.Step 3
Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.Step 4
Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.