Macedonian chickpeas, eggplants, and tomatoes from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 252) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight and are then par-cooked for 45 mins. Dish cooks for 2.5 hrs in oven or all day in slow cooker.

  • Ganga108 on February 08, 2025

    Diane Kochilas mentions a recipe like this in The Greek Vegetarian, so I hunted it down and am pleased that Wolfert has it in her book. The recipe recommends that it is cooked in a clay pot in the oven or in a slow cooker with ceramic insert. I made half the recipe, but it was too much for my clay pot, so I cooked it in my slow cooker (without a ceramic insert). I do love food cooked in clay but even without, this recipe is amazing. So very delicious. This is a winner and will go on regular rotation. (I didn't salt or peel th eggplants.)

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