Aubergine & chickpeas with green lemon sauce (Bitinjan ma' hummus) from Boustany: A Celebration of Vegetables from my Palestine (page 179) by Sami Tamimi

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Notes about this recipe

  • Eat Your Books

    The book's "Green lemon sauce" called for in this recipe can be made in advance. Can substitute regular chilli flakes for Aleppo chilli flakes.

  • MokumChefs on April 16, 2026

    Really rich and tasty, especially with the lemon sauce. Next time I would bake the eggplant on a slightly lower temperature than 220C (cause a bit too burnt) and cook the garlic longer than indicated (cause there was slightly too much of a raw garlic taste). I minced the lemon sauce but that overdid it a bit. Would want that a bit thicker. But overall happy with the dish.

  • Schooffiecooks on March 14, 2026

    Used different vegetables, because that’s what I had. The sauce was great.

  • alinutzamica on July 14, 2025

    This was much better the next day. It really needs the green sauce to elevate the flavour.

  • KarinaFrancis on July 10, 2025

    A warm, comforting eggplant stew. I halved the recipe and it still made a generous amount.

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