Lebanese Maghmour

Remove the ends of the eggplants, peel them leaving some strips of skin, cut them into thick slices and cut each one into large cubes. Let them rest in a colander with salt for 20-30 minutes to release the bitterness.

Dry them and put them on a baking tray with a drizzle of oil and let them roast for 35-40 minutes at 180 degrees.

Meanwhile, in a frying pan with oil, fry the chopped garlic for a couple of minutes over low heat. Then add the onion cut into medium pieces, a little salt and, still over low heat, let it cook until it is poached.

Add the tablespoon of tomato concentrate, the can of whole tomatoes (I cut them so as not to put them whole in one piece) and spices: a teaspoon of salt, a teaspoon of sweet paprika, a teaspoon of ground cumin, ground pepper to taste, oregano to taste, basil to taste and rosemary to taste (originally it has dried mint). Mix everything well.

Let it cook for about 4-5 minutes and while we drain and wash the cooked chickpeas. Add them and mix well. Let it cook for another 3-4 min.

Add the glass of water, mix well and cover. Let it cook over medium-low heat and covered for about 15 minutes.

After that time, we will have the roasted eggplants. Add them, mix well and let it all cook for 5-6 more minutes, covered and over medium-low heat as it was (or until the tomato broth has reduced almost completely).