Enjoy your taste buds with the nearby Mediterranean Lebanese dish. Draws out the ideal smoky and saucy preferences for Eggplant blended in with chickpeas, just with the delightful mix of National Blended Pickle.

Recipe Ingredient 

Eggplant 1

National Blended Pickle ½ cup

Dry Chickpeas – ¾ cup

Additional Virgin Olive Oil ½ Cup

Diced Onion 1 huge

Minced Garlic Cloves 5

National Salt to taste

Canned Tomatoes 1 ½ cup

Smoked Paprika 1 tbsp

Ground Cayenne Pepper 1 tbsp

Dried Mint 1 tbsp

Water 1 – 2 cup

Ingredients For Bread or Purian                                                                                                                                                                                                                                                                                                                                                       Flour 2 cups

Ghee 2 tbsp

National Salt to taste

Water to ply


Cut the eggplant in dainty roundabout cuts. Blend in with 1 tbsp of National Blended Pickle.

Saute the eggplants in ½ cup of cooking oil until delicate.

In another pot heat ½ cup Olive Oil. Include ½ cup of hacked onions and a touch of salt and sauté until translucent, around 15 minutes.

Include the 3-4 garlic cloves and cook until garlic is delicate and fragrant.

Include ½ cup of tomato glue, 1 tsp paprika, seared eggplant, 1 cup depleted chickpeas, 2 tbsp National Blended Pickle and 1 tbsp dried mint. Bring to a stew and cook until flavors merge, around 20 minutes.

Add extra water as important to keep up a damp, stew-like consistency.

For Purian:

To get ready Purian, add 2 tbsp Ghee to 2 tbsp flour, ½ tsp of National Salt to taste and pour 1 cup water in the blend to make a mixture. Blend all the fixings by hand and manipulate them.

Make round bundles of the mixture, oil the batter light in Cooking Oil and level it with moving pin. Make dainty purian like this, turning them out.

Profound fry them in about a liter of cooking oil and on high fire until fresh.

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