Traditional Zenet Dish

Ingredients

• 2 roasted eggplants
• 1 cup boiled chickpeas
• 3 tbsp strained yogurtInstead: strained yogurt
• 2 cloves crushed garlic
• 2 tbsp olive oil
• 1 tsp tomato paste
• 1 tsp red pepper flakes
• Salt and black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Chop the roasted eggplants finely.

2. 2

   Heat olive oil in a wide pan and lightly sauté the tomato paste.

3. 3

   Add boiled chickpeas to the pan and sauté with spices for 3 minutes.

4. 4

   Add the chopped eggplants to the mixture and remove from heat.

5. 5

   In a separate bowl, mix strained yogurt and crushed garlic.

6. 6

   Serve by placing the warm eggplant mixture on a plate and topping with garlic yogurt.

Note. Make sure the eggplants are fully soft when roasting, as this adds a unique smoky flavor to the dish.