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.