Chickpea-Stuffed Eggplant Rounds with Zesty Mint Chutney

Eggplant, sliced into 1/4-inch rounds

0 lb

Sea Salt, fine

to taste

Olive Oil

tablespoons

White Onion, halved and thinly sliced

each

Garlic Clove, minced

each

Garam Masala

teaspoons

Sweet Paprika

teaspoons

Black Pepper

teaspoons

Cayenne

teaspoons

Ripe Tomatoes, chopped

0 lb

Cooked Chickpeas, drained and rinsed

cups

Mint

cups

Cilantro, leaves and tender stems

cups

Jalapeno Peppers, seeded and chopped

each

Scallion, cut into 1-inch lengths

each

Lemon Juice

teaspoons

Plain Yogurt, for serving (optional)

to taste