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Shared By Twosaabsue

Roasted Eggplant With Spiced Chickpeas

Ingredients

  • large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
  • ¼ cup and 2 tablespoons olive oil, plus extra for pans
  • ¼ cup peanut oil
  • 1 onion, minced
  • 6 garlic cloves, minced
  • 1 28-ounce can diced tomatoes
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 tablespoon pomegranate molasses
  • Sugar to taste
  • Salt and black pepper
  • 1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
  • ½ cup pine nuts, toasted
  • Fresh mint leaves, for garnish
  • Thick yogurt for

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