Eggplant Tapsi | Eggplant Stew | طريقة عمل تبسي تبسي باذنجان عراقية

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and easier to cook.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries add sweetness without the cost.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Cilantro provides a fresh flavor at a lower price.

Slice eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices and pat dry with paper towels.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry eggplant slices in batches until golden brown on both sides; remove and drain on paper towels.

In the same skillet, sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

Add diced tomatoes and bell pepper; cook for 5-7 minutes until softened.

Stir in cumin, coriander, turmeric, salt, black pepper, and red chili flakes; cook for 2 minutes to bloom spices.

Add fried eggplant back to the skillet along with chickpeas; stir gently to combine.

Drizzle with lemon juice and garnish with fresh parsley and pomegranate seeds before serving.

Cooking Techniques

Spice Level: