How to Make Warm Mediterranean Eggplant & Chickpea Skillet
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Heat olive oil in a large skillet over medium. Add eggplant and sauté for 5 minutes until beginning to soften.
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Add onion and garlic, cook for 2 more minutes.
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Stir in tomatoes, chickpeas, salt, oregano, and black pepper; cover and simmer for 10 minutes, stirring occasionally.
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Uncover, add basil and lemon juice, cook for 2 more minutes.
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Serve warm straight from the skillet.
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Pro Tips for Perfect Warm Mediterranean Eggplant & Chickpea Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggplant, diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Warm Mediterranean Eggplant & Chickpea Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Warm Mediterranean Eggplant & Chickpea Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggplant, diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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