50 minutes
A hearty and refreshing dish featuring fried eggplant, tender chickpeas, and zesty mint chutney.
Baby Or Small Italian Eggplant, sliced into 1/4-inch-thick rounds
0 lb
to taste
tablespoons
White Onion, thinly sliced
each
Garlic Clove, minced
each
teaspoons
teaspoons
Black Pepper, ground
teaspoons
Cayenne
teaspoons
Ripe Tomatoes, chopped
0 lb
cups
as needed
cups
Serrano Or Jalapeño Pepper, seeded and chopped
each
Scallion, piece
NaN inches
teaspoons
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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