Baharat Braised Eggplant

Tiny bits of fresh eggplant braised using freshly ground baharat spice, olive oil, tomatoes and finished with a generous sprinkle of parsley and lemon.


1 tbsp RawSpiceBar's Baharat Spice
2 large eggplants (about 1 pound), cubed & sw
3/4 cup chickpeas
1/2 cup feta cheese
1/2  cup extra virgin olive oil
2 medium onions, roughly chopped
3 tbsp pine nuts
1 large tomato, peeled, cored and roughly chopped
Yogurt, parsley & lemon wedges, to serve


1. Salt eggplant and let sit 30 minutes, removing as much liquid as possible.
2. In a large skillet or saucepan, heat 1/4 cup oil over medium-high heat until hot but not smoking. Add eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
3. Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes
4. Return eggplant to the pan with baharat spice, tomato and chickpeas. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender, about 30 minutes. Uncover and continue cooking, stirring once or twice, 5 to 10 minutes.
5. Remove the pan and let cool. Stir in the feta and serve with yogurt and lemon wedges. Enjoy!

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