Arabic Peas and Eggplants

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Arabic Peas and Eggplants

Arabic Peas and Eggplants
3 servings

100 g of dried packaged Makfa peas

3 large eggplants

1 chili pepper

2 bell peppers

3 tbsp of olive oil

1 onion

3 cloves of garlic

1 tbsp of tomato paste

50 g of yogurt

2 stalks of green onion


1 hour 40 minutes


Additional properties For kids


1. Soak the peas in cold water for 5-6 hours, or, better yet, overnight. Discard the water, rinse the peas, place them in a saucepan, add cold water and salt, bring to a boil and cook for 1 hour until ready.

2. Heat the stove to 200°С and turn on the grill function. Cut the eggplants, the sweet pepper and the chili pepper into large pieces, place them on the baking sheet. Sprinkle with 2 tbsp of olive oil and salt and bake for 15 minutes until golden.

3. Peel and mince onion and 2 cloves of garlic. Heat the remaining olive oil in another frying pan and fry the onion for 3 minutes. Add the garlic and the peas. Dissolve the tomato paste in 200 ml of water and add to the pan. Add salt and cook for 15 minutes.

4. Ladle the peas with the sauce onto plates, place the eggplants and the peppers on top. Garnish with strips of green onion. Serve with yogurt mixed with the remaining clove of garlic.

Cuisine Middle East cuisine
Dish type Entrees