another recipe clipped from the Fort Lauderdale Sun Sentinal and sent to us by our Zayde. we served it over couscous and enjoyed it immensely. Thanks Zayde!
adapted from Steve Petusevsky at the Sun Sentinal.
Smoky chickpeas with spinach, eggplant, tomato, and manchego cheese, with my notes.
• 1 small eggplant, unpeeled, diced in 1-inch cubes
• 2 tablespoons oil
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil
• 1/2 Spanish onion, diced [according to our research (google) a Spanish onion is a yellow onion]
• 1 clove garlic, minced
• 1 tablespoon smoked paprika
• 2 cups roasted, cubed eggplant
• 1 (15-ounce) can chick peas, drained, rinsed
• 1 (14-ounce) can chopped Imported Italian tomatoes in juice [our tomatoes were not Italian. they were from costco.]
• 2 cups chopped fresh spinach (or) 1 cup frozen chopped spinach
• 1 cup crumbled Manchego cheese
To make roasted eggplant: Preheat oven to 375 degrees. Toss together eggplant, olive oil, salt and pepper in large bowl. Spread on a baking sheet lined with foil or parchment paper and bake 30 minutes until golden brown and tender. This can be done up to 2 days prior to assembling recipe. Makes about 2 cups.
To complete: Heat oil in large non stick saute pan over medium heat. Add onion, garlic and smoked paprika and saute for 1 minute to soften onions. Add roasted eggplant chunks, chick peas, tomatoes and bring to a simmer, cook for 5 minutes, add the spinach and cheese.
Serves 4 [but we had enough for 4 for dinner and leftovers for my lunch the next day]