Follow these steps for perfect results
Eggplant
sliced lengthwise
Kabuli Chana (White Chickpeas)
soaked overnight & cooked
Bell Pepper
roasted and chopped
Feta Cheese
crumbled
Parsley leaves
fresh
Salt
to taste
Black pepper powder
freshly crushed
Extra Virgin Olive Oil
Tomato Ketchup
Worcestershire sauce
Dried oregano
Paprika powder
Brown Sugar
Salt
to taste
Rub eggplant slices with salt and pepper.
Place in a colander for 15-20 minutes to drain excess moisture.
Mix tomato ketchup, Worcestershire sauce, dried oregano, paprika powder, brown sugar, and salt in a small bowl to create the sauce.
Heat a grill pan and drizzle with olive oil.
Place eggplant slices on the hot grill pan.
Grill on both sides until soft and slightly charred.
Brush the grilled eggplant slices with the prepared sauce.
Place the eggplant slices on a serving plate.
Top with cooked chickpeas and roasted bell pepper.
Drizzle some more sauce over the toppings.
Crumble feta cheese over the dish.
Garnish with fresh parsley leaves.
Serve hot or cold.
Expert advice for the best results
Marinate the eggplant slices for a richer flavor.
Adjust the sauce ingredients to your taste.
Serve with a side of couscous or quinoa.
Everything you need to know before you start
10 mins
The sauce can be made ahead of time.
Arrange the eggplant slices artfully on the plate, ensuring the toppings are visible. Garnish with a sprig of parsley.
Serve as a side dish or main course.
Pairs well with a fresh salad.
Serve with pita wedges or crusty bread.
Complements the Mediterranean flavors
Discover the story behind this recipe
Common in Mediterranean cuisine, often served as a meze or appetizer.
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