Curried Chickpeas with Eggplant

1. Broil Eggplant

Preheat your broiler and arrange the eggplant rounds on baking sheets. Drizzle them with extra-virgin olive oil and sprinkle with fine sea salt. Broil for 6 to 10 minutes per batch, until golden brown.

2. Sauté Onions

In a 12-inch skillet, heat olive oil over medium heat. Add the sliced onion and sauté for about 7 minutes, until soft and translucent.

3. Add Garlic and Chile

Add the minced garlic and minced hot green chile to the skillet. Cook for 1 to 2 minutes until fragrant.

4. Toast Spices

Stir in the garam masala, sweet paprika, black pepper, and cayenne pepper. Let the spices toast for about a minute.

5. Simmer Tomatoes and Chickpeas

Add the chopped tomatoes and cooked chickpeas, along with a splash of water, and simmer for 10 to 15 minutes.

6. Combine Eggplant

Stir in the broiled eggplant slices and let them mingle for another 5 minutes. Adjust seasoning with sea salt and lemon juice.

7. Garnish with Herbs

Tear up the fresh mint leaves and sprinkle them over the curry along with the sliced scallions.

8. Serve with Yogurt

Serve the curry with a dollop of plain Greek yogurt if desired.