Claudia Roden Aubergines with Tomatoes | Mussaka’A Menazzaleh
Delicious served hot as a side or cold as a salad, this dish of aubergines, with tomatoes and chickpeas is a hearty and warming dish.
Ingredients
- 2 aubergines
- extra virgin olive oil
- salt
- 2-3 garlic cloves, crushed
- 500g tomatoes, peeled and chopped
- 2 tsp sugar
- black pepper
- 1½ tbsp pomegranate molasses
- 1 x 400g tin of chickpeas, drained
- 2 tbsp chopped flat-leaf parsley
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