Maghmour مغمور (Lebanese aubergines in a tangy tomato sauce)

In the change of weather, you want an easy dish that suits both the cold winter days, and the hot summer days - and this simple Lebanese dish does just that! It can be eaten both hot or cold - and has a delicious taste to it, you will find yourself enjoying it till the last mouthful.

1. Place the aubergines in a large plate, sprinkle salt over them. Set aside (preferably in the sunlight) for 15 mins (this helps the moisture to be drawn out)
2. Dry the aubergines with paper towels - then place into heated vegetable oil to deep fry until golden colour. Remove and place on kitchen paper to absorb the excess oil
3. Meanwhile, in a pot, heat the olive oil over medium heat, add the onions and whole garlic, cook for 5-10 mins mixing well, or until the onions gain a golden colour.
4. In a separate bowl, mince together the other half of the garlic with the salt and mint, add this paste to the pot, cooking for a further 3-5 mins
5. Add the tomatoes into the pot, as well as the chopped tomato, chickpeas, tomato puree, pomegranate molasses, lemon juice, salt and hot water. Mix well over medium heat.
6. Add the fried aubergines into the pot, mix gently. Bring down the heat, cover and leave for 10-15 mins
7. Check if the whole garlic has softened. If not, cook covered for a further 5-10 mins. Once the garlic has softened, cook uncovered for the final 5 mins, then serve hot, or allow to cool before serving

It goes perfectly with pitta bread and raw onions! So delicious, with the softness of the aubergine melting in your mouth alongside the tangy flavour that comes from the tomatoes, pomegranate and lemon juice! Delicious! Enjoy :)