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    Fried Eggplant with Chickpeas and Mint Chutney

    clock-icon50 minutes
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    Author
    Pixicook editorial team

    A hearty and refreshing dish featuring fried eggplant, tender chickpeas, and zesty mint chutney.

    Ingredients for Fried Eggplant with Chickpeas and Mint Chutney

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    units in
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    serves
    4 peoplechevron
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    4 peoplechevron

    Baby Or Small Italian Eggplant, sliced into 1/4-inch-thick rounds

    0 lb

    Substitute chevron-down

    Fine Sea Salt

    to taste

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    Extra Virgin Olive Oil

    tablespoons

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    White Onion, thinly sliced

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Garam Masala

    teaspoons

    Substitute chevron-down

    Sweet Paprika

    teaspoons

    Substitute chevron-down

    Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Cayenne

    teaspoons

    Substitute chevron-down

    Ripe Tomatoes, chopped

    0 lb

    Substitute chevron-down

    Cooked Chickpeas

    cups

    Substitute chevron-down

    Water

    as needed

    Substitute chevron-down

    Mint

    cups

    Substitute chevron-down

    Cilantro Leaves And Tender Stems

    cups

    Substitute chevron-down

    Serrano Or Jalapeño Pepper, seeded and chopped

    each

    Substitute chevron-down

    Scallion, piece

    NaN inches

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    How to Make Fried Eggplant with Chickpeas and Mint Chutney

    1. Prepare and Fry Eggplant

    Season the eggplant slices with fine sea salt and leave them aside to draw out moisture. Heat extra-virgin olive oil in a skillet and fry the eggplant until golden and tender, about 3 to 5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

    2. Cook Onions and Spices

    In the same skillet, add more olive oil if needed and cook the white onion until golden. Stir in minced garlic, garam masala, sweet paprika, black pepper, and cayenne, and cook for 1 to 2 minutes to release the spices' flavors.

    3. Simmer Tomatoes and Chickpeas

    Add chopped tomatoes and cooked chickpeas to the skillet with a splash of water. Simmer for 10 to 15 minutes until the tomatoes break down and the chickpeas are warmed through.

    4. Combine Eggplant with Sauce

    Fold the fried eggplant into the tomato and chickpea mixture and let simmer for another 5 to 10 minutes, allowing the eggplant to absorb the flavors and thicken the sauce.

    5. Prepare Mint Chutney

    In a blender, combine mint leaves, cilantro, serrano or jalapeño pepper, scallion piece, garlic clove, lemon juice, fine sea salt, and a bit of water. Blend until smooth.


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