Eggplants & Chickpea Stew

This dish can be savored hot or cold by crushing the ingredients with fresh mint leaves in a piece of pita bread and dipping in the sauce.



  1. Peel the eggplants (optional), cube, and toss in 4 Tbsp olive oil. Arrange in a single layer on a baking sheet lined with parchment paper and bake them in a preheated oven at 400°F for 15 minutes.
  2. Add 4 Tbsp of olive oil to a pot over medium heat, sauté the onions for 5 minutes then add the baked eggplants. Cook together until the onions turn brown, about 12 minutes.
  3. Add the chickpeas, mint, garlic, and ½ cup of water to the pot, bring to a gentle boil and simmer covered on medium-low heat for 20 min.
  4. Before serving, stir in the Oleavanti pomegranate molasses and finish with a generous drizzle of Oleavanti Qadisha Grove EVOO. Garnish with fresh mint leaves (a must!).

Quick Tips

Lebanese cuisine evolved around this olive oil.
All Lebanese dishes are drenched with olive oil for the ultimate taste and food experience.
We don’t drizzle olive oil, we pour indulgently!

More Recipes

OLEAVANTI OLIVE OIL Follow us on instagram