Msakaet al Bathinjan

== Description ==
Eggplant Casserole
== Ingredients ==
* 32 oz eggplants, peeled and thickly cut lengthwise
* 32 oz tomatoes, peeled and sliced
* 1 cup of dried chickpeas, cooked or canned, washed and drained
* 1 cup of quartered and sliced onion
* 2 tbsp ground dried mint
* 10 cloves garlic, fried in oil
* 6 cloves garlic, crushed with a dash of salt
* 2 cups vegetable oil (or to cover eggplants)
* 1 tsp salt (as desired)
* dash of sugar
* 1 fresh red or green chile
== Directions ==
# Sprinkle salt over eggplant slices.
# Fry eggplants till golden brown and drain on paper towels.
# Fry onion rings until soft.
# Stir in garlic until golden.
# Add tomatoes, chickpeas, chile, salt and sugar.
# Bring to a boil for 5 minutes.
# Add fried eggplants.
# Cover pot, cook on moderate heat for 10 minutes.
# Mix dry mint with crushed garlic.
# Add mint mixture to pot.
# Cook for 2 minutes.
# Remove chile and serve cold with main dishes.
Category:Lebanese Appetizers
Category:Lebanese Vegetarian
Category:Fresh chile pepper Recipes
Category:Casserole Recipes
Category:Mint Recipes
Category:Eggplant Recipes
Category:Chickpea Recipes
Category:Garlic Recipes
Category:Tomato Recipes